Apple and walnut strudel and poppy seed apple strudel

1. Apple and walnut

puff pastry 14 oz (400 g) • apples 1.1 lb (500 g) • breadcrumbs 1 tbsp

Peel apples, cut into quarters, remove apple core and cut them into small pieces - thicker slices. Use a rolling pin to spread the puff pastry on a floured board until it is thin and sprinkle with breadcrumbs.

2. 

raisins 1.75 oz (50 g) • walnuts 3.5 oz (100 g) • ground cinnamon 1 tsp • sugar granulated 3.5 oz (100 g)

Dip raisins in cold water, chop walnuts with knife. Spread apples on top of the pastry, sprinkle with ground cinnamon, add drained raisins, walnuts and cover everything with sugar.

3. 

chicken egg 1 pc

Carefully roll up the strudel, press the edges. Be careful not to tear the dough and roll the strudel gently but firmly. Transfer it to the baking tin lined with parchment paper. Prick with skewer and brush the whole strudel with beaten egg.

4. 

Gently cut the surface to foreshadow particular portions as well as to allow the steam to escape to avoid cracking of strudel, brush again with egg.

5. 

Bake in preheated oven at medium heat for about 30 minutes. Once the strudel is baked, sprinkle it with powdered sugar and let it cool well, just then slice and serve.

6. Poppy seed apple

puff pastry 14 oz (400 g) • breadcrumbs 1 tbsp • apples 1.1 lb (500 g) • raisins 1.75 oz (50 g) • ground poppy seeds 7 oz (200 g) • sugar granulated 3.5 oz (100 g) • chicken egg

Preparation process is the same as the apple and walnut strudel. Just use ground poppy seeds instead of walnuts.