Take the puff pastry out of the fridge 20 minutes before baking. Preheat the oven to 200C/180C (fan)/356F. Line a baking tray with some baking paper.
Grate the apples (whole except the cores, keep the skin on) into a deep mixing bowl, and prepare the rest of the ingredients. Melt the butter (in a microwave or on a hob).
Roll out the pastry and cut it in two halves using a pizza knife/cutter. Rub some flour onto a rolling pin and roll out each half on a dusted surface until you get a rectangle about 25x35 cm and 1-1.5mm thick.
Keep the pastry flat, and top each half with grated apples, raisings, walnuts, cinnamon, sugar, breadcrumbs and melted butter.
Assemble the strudels: roll each of the pastries inwards (on the longer side). Bend and fold the corners inwards and transfer the strudels onto a baking tray.
Brush with beaten egg, pierce in several spots with a fork or a knife and bake for 50-55 minutes until crispy and golden on top.
Decorate with some icing sugar and serve with a scoop of vanilla ice-cream. Enjoy!
Notes
Possible swaps (all 1:1 ratio unless stated otherwise):
Pears,
Sultanas,
Hazelnuts, almonds, or pecan nuts,
Margarine or baking fat instead of butter.
15g melted butter for glazing.
Top tips, storage & reheating : See the article above this recipe card.