Apple strudel: the easy recipe

Peel and slice the apples into 1/2 cm thick slices. Cook them over low heat with 20 g of butter, honey, raisins soaked in rum, and cinnamon until they become tender and translucent. Add the rum at the end of cooking. Let cool.

In a hot skillet, roast the almonds dry (set aside one tablespoon plain for decoration).

Brush the melted butter on the pastry sheets and sprinkle them with powdered sugar, then layer them. Place a first layer of apples, and sprinkle with almonds.

Fold the edges over and add another layer of apples and almonds. Roll everything up tightly in the other three sheets.

Finally, place the roll on parchment paper. Put it on a baking sheet, butter the top, and sprinkle with unroasted almonds and powdered sugar. Bake in a preheated oven at 200°C (400°F) for about 25 minutes (lower part of the oven). The dough should be crispy and well golden.