for 8 person

Filling

5	sour apple (approx. 850 g), coarsely grated
2 tbsp	lemon juice
130 g	walnut kernel, finely ground
80 g	ground hazelnuts
50 g	coarse cane sugar
2 tbsp	breadcrumbs

Strudel swirl

2 parcel	strudel pastry (each approx. 120 g)
80 g	butter, melted
½ tbsp	coarse cane sugar
½ tbsp	ground hazelnuts

To bake

icing sugar to dust

How it's done

Filling

Mix the apples and lemon juice with all the other ingredients up to and including the breadcrumbs.

Strudel swirl

Unfold 4 pastry sheets, place the sheets next to each other on the work surface, overlapping by approx. 5 cm. Brush the pastry sheets with butter. Lay the remaining sheets of pastry on top, brush with butter. Spread the filling on top, leaving approx. 5 cm free at the ends. Fold in the ends, roll up into a long strudel, twist to create a spiral, place on a baking tray lined with baking paper. Brush the strudel with the remainder of the butter, sprinkle with the sugar and nuts.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool slightly. Dust the strudel with icing sugar, serve lukewarm.

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