Apple Strudel with Crunchy Puff Pastry

= makes a large strudel (length of a baking sheet) Before I say I just copy recipes. I always make the puff pastry like this: 1. Roll out the puff pastry flat (slightly larger than a baking sheet) 2. Heat the butter and fry the breadcrumbs in it 3. Mix peeled and chopped apples with lemon juice + add the sultanas and put everything in the pan 4. Cream, cane sugar, vanilla sugar and cinnamon in one Mix the cup and mix with the fried apples. 5. Let it fry for about 2/3 minutes until the consistency is slightly creamy but not overcooked! 6. Place the mixture on top of the puff pastry in a thin line in the middle 7. Scatter the almonds on top 8. Fold the dough over the apple mixture from above 9. Fold the lower part up and form a roll (the dough must be turned a little - a bit tricky) 10. Press the dough together well on the side and cut it off as close as possible without the filling running out of the side - a thin layer of puff pastry must remain ------------------ --------------------- You can roll up the leftovers with some chocolate and put them in the oven at the same time! ------------------------- Put the puff pastry roll on a baking sheet with parchment paper and bake at 200 ° convection ----------- --------------- Tastes unique with whipped cream and powdered sugar. Warm and cold a pleasure!