At a glance
You're using quality puff pastry to skip the lengthy dough-making, which means you'll spend most of your time prepping the apples and managing their moisture before wrapping everything up in a crispy pastry parcel. The trickiest part is squeezing out excess apple juice so your strudel stays crisp rather than soggy, but once that's done, it's smooth sailing to a golden, fragrant finish in about 25 minutes.
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Prepare the apples
Peel the apples, remove the cores and grate them coarsely. Sprinkle with sugar and cinnamon, then add the raisins and nuts.
For this step
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Preheat the oven and prepare the pastry
Preheat the oven to 200 °C. Unroll the puff pastry, together with its baking paper, straight onto the baking tray. If your pastry comes in a block, roll it out into a rectangle on a lightly floured surface.
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Create a crisp base layer
Sprinkle breadcrumbs (or crushed sponge biscuits) along the middle of the pastry, running the full length. If the apples have released a lot of juice, gently squeeze it out with your hands.
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