Apple strudel with puff pastry like grandma's

To make the apple strudel with puff pastry, start by peeling and thinly slicing the apples. I have found that a good apple peeler and slicer can be very helpful here.

In a large bowl, mix the apple slices with sugar and cinnamon. Set this mixture aside to allow the sugar to draw the juice from the apples. This technique gives the filling a more intense flavor.

While the apples are marinating, roll out the puff pastry on a floured surface. It is important that the dough is thin enough to roll easily, but thick enough to hold the filling.

Melt the butter in a pan and toast the breadcrumbs in it until golden brown. This will give the filling extra texture and help absorb excess juices to prevent the dough from becoming soggy.

Spread the toasted crumbs evenly over the dough and then place the apple mixture on top. Gently roll up the dough, but make sure there are no gaps where the juice can escape.

Place the strudel on a baking sheet and brush with beaten egg. This will give the strudel a nice, shiny finish.

Bake the strudel at 180°C convection oven for about 40-45 minutes or until golden brown.

Let the apple strudel with puff pastry cool before cutting and sprinkle with powdered sugar before serving. I prefer to serve the strudel warm, but it also tastes great cold.