Apple and Poppy Seed Puff Pastry Strudel
Lay the puff pastry sheets side by side to thaw. Then, with the sheets of pastry overlapping slightly, roll out between clingfilm to a rectangle of approximately 40 x 30 cm. Sprinkle the pastry with ground almonds.
Quarter, peel and core the apples and cut into wedges approximately 1 cm thick. Toss in lemon juice. Put the sugar into a pan and melt to a light caramel. Add the apple wedges and a little juice and cook for 2 - 3 minutes. Leave to cool slightly.
Add the raisins, chopped almonds, candied lemon peel, cinnamon, vanilla sugar, grated lemon peel, poppy seeds, bitter almond oil and rum to the apples and mix well.
Spread the filling on the pastry, leaving a border free around the edge. Mix the egg yolk with a little water and brush the edges of the pastry with part of it. Roll up the strudel and place on a baking tray lined with baking parchment, with the pastry join underneath. Fold the ends to the underside. Prick the surface several times with a fork and brush with the rest of the egg yolk.
Bake the strudel in a preheated oven (220°, middle shelf) for 10 minutes. Then turn the temperature down to 200° and bake the strudel for a further 20 - 25 minutes, until done.