Puff pastry strudel with Reinette apples, walnuts, pine nuts and sultanas

Method

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   I soak sultanas in water and melt 30 g butter with breadcrumbs in a small pan.

   

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   I toast until golden and reserve.

   

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   I toast pine nuts separately.

   

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   I peel and thinly slice apples with lemon juice to prevent browning and add washed organic lemon zest.

   

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   I add squeezed sultanas, walnuts and pine nuts.

   

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   I add brown sugar and a teaspoon or more cinnamon to taste.

   

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   I mix, unroll pastry and brush with remaining melted butter.

   

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   I scatter toasted crumbs, leaving borders.

   

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   I spread filling.

   

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    I roll using paper and seal ends, with seam on top.

    

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    I carefully turn seam underneath, brush milk and slit pastry to release steam.

    

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    I scatter pearl sugar. Brush yolk beaten with milk instead if liked; I prefer milk.

    

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    I bake at 180°C for about 30/35 minutes until puffed and golden, then dust icing sugar.

    

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