60g/2 ounces raisins
100g/3 ounces butter
1 pack of puff pastry (whole wheat if you find one)
75g/2 and ½ bread crumb
750g/a pound and a half yellow apples
30g/1 ounce pine nuts or sleeved almonds
Grated skin of 1 organic lemon
2 spoons of rum or water
60g/2 ounces of brown sugar
A pinch of cinnamon
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Soak the raisins in the rum or water
In a sauce pan, melt half of the butter and add the bread crumbs. Mix with spoon for a few minutes until golden. Let the mix cool off.
Peel the apples, slice into four pieces each and remove the middle part. Cut each piece in thin slices.
Place the sliced apples in a large bowl and add the sugar (or liquid stevia), nuts, grated lemon skin, the cinnamon, and the drained raisins. Mix together.
Melt the rest of the butter in a small sauce pan in a medium/low heat.
Take the puff pastry and flatten on an oven paper. Spread the melted butter on the surface except the edges. Sprinkle the toasted bread crumbs mix in the middle. This layer is important to absorb the released apple juice during baking.
Place the apple mix on the top.
Roll the strudel on its long side. Pay attention not to break the pastry. Close the pie on both ends to protect the filling during baking.
Transfer the pie to a baking tray, remembering to put the closing ends to face down. With a brush spread the remaining butter on the top.
Bake the strudel at 200C/400F for 30-40 min until golden. Serve warm.
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