Currant Strudel

Rinse the currants and pluck them from the panicles. Rinse and peel the apples, cut them into thin slices and sprinkle with a little bit of lemon juice. Roll out the two puff pastry sheets into a 54 x 40 cm rectangle.

Mix the spoon bisquits, hazelnuts and cinnamon and shape on the dough, leaving a margin of 5 cm. Spread the currants, apple pieces and a little bit of lemon peel evenly on top as well.

Separate the egg into egg white and egg yolk. Later roll up the dough from the long side and brush the strip of dough that forms the end of the strudel on the long side with a little bit of egg white. On the two sides that are still open, press the dough together just slightly and push it under the strudel.

Spread out a sheet of parchment paper and place the strudel on it with the seam side down. Prick the surface a few times with a fork and brush with egg yolk. Bake in a heated oven at 175 degrees for about 30 to 40 min.

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