|Preparation||Resting||Cooking||Start to finish|
|32 min.||20 min.||40 min.||1 hour 32 min.|
Prepare the strudel filling
Leave 100 g raisins to soak and swell in the rum.
|2||Peel 4 apples, remove the core and cut into small pieces.|
|3||In a bowl, mix the apples, drained raisins, 40 g ground almonds, 40 g caster sugar and 10 g Vanilla sugar.|
Roll the strudel
Spread the filling mixture over 4/5 of the puff pastry...
|5||...and roll up into a "sausage". Leave the end underneath to keep the roll sealed.|
|6||Glaze the roll and leave in the fridge to rest for 20 minutes.|
|7||Chop 30 g walnut kernels fairly finely.|
Bake the strudel
Preheat the oven to 430°F (220°C).
Glaze again and sprinkle with the chopped walnuts.
|9||Bake for about 40 minutes.|
Leave until just warm and serve in slices.