Method

1. Wash the apples, remove the cores and divide into eighths. Halve these again and drip lemon juice on them.
2. Mix the granulated sugar and cinnamon. Whisk the egg and dilute with water.
3. Melt the butter in a pan, add the breadcrumbs and icing sugar and fry until golden brown. Blend one third of this with the apples, chopped walnuts and raisins.
4. Lay out the puff pastry with the baking paper on the baking tray.
5. Sprinkle the remainder of the sugar and breadcrumbs onto the middle third of the pastry (leaving about 2 cm either side). Spread the apple filling evenly over this middle area, then top with the mixture of cinnamon and granulated sugar and half of the whipped cream.
6. Brush the edge of the pastry with the diluted egg. First fold in the left and right edges of the pastry about 2 cm, then fold a flap of one third over the centre and brush it with egg, and finally fold the other end over the middle. Press the flaps down firmly and puncture of top surface several times with a fork.
7. Brush the strudel again with diluted egg and place it in the middle of the oven for about 25 minutes, until it is golden brown.