Apple strudel

Preheat the oven to 200 °C. Rinse the raisins and cover them with boiling water.

Take the pastry out of the freezer 30–40 minutes ahead and thaw it on the counter, not in the microwave, or the layers will stick together.

Melt the butter in a frying pan and pour two thirds into a cup. Fry the breadcrumbs in the rest, stirring, until golden.

Core the apples, slice thinly and squeeze over the lemon juice. Drain the raisins and toss with the apples, sugar and cinnamon.

Roll each of the two pastry sheets into a rectangle of about 25×35 cm and brush with melted butter. Scatter over the breadcrumbs, leaving a 3 cm border, and spread the apples on top.

Fold the short edges in and roll the pastry up tightly. Place seam side down on a lined baking tray, brush with the remaining butter and cut a few diagonal slits on top.

Bake at 200 °C until golden.

Let the strudel cool, dust with powdered sugar and cut into thick slices. Enjoy!

Slice the strudel while just warm: when it's hot the filling runs out and the pastry crumbles.