Calvados apple strudel à la Didi

Ingredients for 8 servings:

• 2 packs of puff pastry, frozen
• 100 g butter
• 80 g breadcrumbs
• 50 g hazelnuts
• 800 g apples
• 100 g sugar
• 7 g vanilla sugar
• 50 g pine nuts
• 10 g cinnamon
• 8 cl Calvados
• ½ lemon(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

without raisins

Thaw the puff pastry. Toast the pine nuts and hazelnuts. Remove the loose shells from the hazelnuts and grind the hazelnuts. Toast the breadcrumbs and mix them with the ground hazelnuts. Squeeze the lemon to make lemon water. Peel the apples, halve them, cut them into small pieces, and place them in the lemon water. Melt the butter. Mix the sugar with the vanilla sugar. Brush one sheet of puff pastry with butter, place a second sheet on top, brush with butter again, and place a third on top. Roll out the puff pastry thinly. Sprinkle two-thirds of the rolled-out pastry with the hazelnut-breadcrumb mixture. Distribute apple pieces and pine nuts on top. Then again with the hazelnut-breadcrumb mixture. Finally, add sugar, cinnamon, and Calvados. Fold in the short sides of the pastry and roll up the dough. Press the seam shut and brush the top with butter. Line a baking sheet with parchment paper and place the strudel seam-side down on the baking paper. Brush the strudel all over with butter. Sprinkle with the remaining hazelnut and breadcrumb mixture. Repeat this process until all ingredients are used up. Bake at 180°C (top/bottom heat) with fan for 40-45 minutes. Serve the strudel warm or cold with Calvados vanilla sauce à la Didi.