Czech-style apple strudel

Peel and core the apples (800 g), then grate them on a coarse grater or cut into thin cubes about 5 mm on a side.

In a bowl, combine the apples with sugar (90 g), cinnamon (1 tsp), raisins (80 g) and chopped walnuts (50 g). Let the mixture sit for 10 minutes so the apples release their juice.

Roll out the puff pastry (400 g) on a lightly floured surface into a rectangle 2-3 mm thick. Sprinkle evenly with breadcrumbs (30 g), leaving 3 cm free at the edges — they will absorb excess moisture from the filling during baking.

Drain the apple mixture in a colander, pressing out any excess juice, and spread it over the pastry on top of the breadcrumbs. Drizzle with melted butter (40 g). Fold the short edges of the pastry inward, then tightly roll up the strudel from the longer side, using a towel to help you. Place seam-side down on a baking sheet lined with parchment.

Crack the egg (1 pc) and beat it with a fork, then brush it over the entire strudel, top and sides. Prick the surface with a fork in several places to let steam escape during baking.

Bake in an oven preheated to 190°C for 35 minutes, until evenly golden brown.

Let the strudel cool on a wire rack for at least 15-20 minutes, then generously dust with powdered sugar (20 g), slice into portions and serve warm or chilled.