I start by peeling and cutting the apples into fairly small pieces. I add lemon juice to prevent them from browning. (You can also fill the strudel with just apples, without any additions, or omit any ingredients you don’t prefer.)
I like the strudel to be full and puffy, so I usually use 7 medium-sized apples to fill two strudels.
I take the pastry out of the refrigerator and begin rolling it out quite thinly. I recommend rolling it directly on parchment paper, as it would be difficult to transfer the strudel to the baking pan once it’s ready. I fill it with the apples and close the strudel, making sure to seal the edges well to prevent the filling from leaking out during baking.
Before baking the strudel, I like to brush the surface with a little beaten egg or milk, and I place a few small pieces of butter on the dough, which will help make it even softer.
I bake it at 180°C for about 20 minutes.
Once removed from the oven, I let it cool for 10 minutes covered with a cloth. Then, I dust it with some powdered sugar… the strudel is ready!
Enjoy your meal!