For the pastry:

250 g plain flour
250 g curd cheese
200 g butte
a pinch of salt
50 g sugar
2 heaped taespoons vanilla sugar
1 1/2 heaped teaspoons baking powder

For the filling:

1 kg apples
100 g sugar
1 teaspoon cinnamon
juice of a lemon
1 cl rum
approximately 100 g white breadcrumbs

For the topping:

1 Egg white



Wash, peel and coarsely slice the apples. Mix with the cinnamon, rum, lemon juice, half of the sugar and the breadcrumbs and leave aside
Make shortcrust pastry out of the flour, butter, curd cheese, baking powder, salt, vanilla sugar and the rest of the sugar. Roll out half of the pastry on a floured cloth, but not too thinly.
Spread half of the apple mixture on the shortcrust pastry, fold in the sides and roll over with the help of the cloth. Place the first strudel on a greased baking sheet or baking parchment and brush the yolk. Do the same with the second strudel. Bake at 175° C for approximately 45 minutes.