Zubereitung

1. 1

   Peel the apples, quarter them, core them and cut them into thin wedges. Mix them with the sugar, the cinnamon, the raisins and the chopped walnuts.

2. 2

   Melt the butter or margarine in a frying pan and toast the breadcrumbs in it until golden. The crumbs go under the apples and soak up the escaping juice, otherwise the puff pastry goes soggy from the inside.

3. 3

   Cut the ready-rolled puff pastry in half crossways so that you get two short rolls. A long strudel will not fit in the basket, whereas two short rolls sit comfortably side by side.

4. 4

   Scatter half the toasted breadcrumbs over each half of the pastry, leaving a border free all round. Put the apple filling on top, fold in the edges and roll the pastry up from the long side.

5. 5

   Whisk the egg yolk with the milk and brush the rolls with it. Cut the tops several times at an angle so that the steam can escape and the rolls do not burst open.

6. 6

   Cut a piece of baking paper to the size of the basket base and lay it in; it is weighed down by the rolls and so cannot be blown about.

7. 7

   Preheat the airfryer to 170 °C.

8. 8

   Lay the rolls seam side down on the baking paper in a single layer, well spaced, and stack nothing; bake larger quantities in two batches. Bake at 170 °C.

9. 9

   Carry on baking at 170 °C until the puff pastry is golden brown and crisp. They are not turned, as the filled rolls would break open and the juice would run out.

10. 10

    Let the strudels cool until lukewarm, then dust them with the icing sugar and cut each one into three pieces. On hot pastry the icing sugar would melt at once.