Preparation

• Wash and peel the apples.

  Cut them into quarters and remove the core.

  Thinly slice the apples, I use a peeler.

  Put them in a bowl with the lemon juice.

  

• Now add the brown sugar.

  

• Shell both the hazelnuts and almonds.

  I prefer them to remain slightly coarse in the mixture, so I put them in a freezer bag and crush them with a meat tenderizer until they reach the desired size.

  

• Add the crumbled nuts, grated lemon zest, and cinnamon to the apple mixture.

  If you want a more tangy taste, add the grated dehydrated kumquat (absolutely optional)

  Mix everything well and let it rest for about 30 minutes.

  

• Unroll a rectangular puff pastry measuring about 13×10 inches.

  Melt the butter in the microwave and use a brush to spread a little more than half over the entire surface of the puff pastry, except for the edges.

  Sprinkle breadcrumbs on top to prevent the pastry from getting soggy, and finally cover with the apple mixture, leaving the edges free.

  Roll it up starting from the shorter side, using parchment paper to help.

  

• Once rolled well, make sure to have the seam at the bottom to avoid the filling spilling out.

  Fold the edges downwards to close the roll.

  If you prefer, you can also fold the edges inward to perfectly seal the strudel.

  

• Brush the surface with the remaining melted butter and sprinkle with brown sugar.

  Bake at 350°F for 40 minutes.

  Once baked, if you like a sweeter taste, sprinkle more brown sugar on top while the strudel is still warm.