First roll out the ready-made puff pastry and roll it a little larger with the pasta walker.
Now peel and core the apples and cut them into slices or hachelnut. Put the apple leaves in a bowl, sprinkle with the juice of half a lemon and mix with sugar and cinnamon. Also add the breadcrumbs to the bowl and mix with the sugar-cinnamon apples.
Then, mound this mixture in the center of the puff pastry. Press the ends of the dough together just all around and place the studel upside down on a tray with baking paper.
Finally, brush with the beaten egg and bake at about 190 °C hot air for 30 minutes.
When the strudel is in the oven, you can make the vanilla sauce in the meantime. To do this, cook a vanilla custard as described on the vanilla custard powder package. The only difference is that instead of using half a liter of milk, you use a liter.
When the strudel and custard are ready, arrange the apple strudel and enjoy.
Preparation Tip:
If you like, you can also mix a few pear wedges into the filling for the strudel.
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