Defrost the puff pastry 30-60 minutes at room temperature. For filling, beat the yolks with the sugar until you get a frothy dough. Melt the butter, mix it with the walnuts, biscuit crumbs, cinnamon, the lemon rind, rum and raisin, add everything to the yolk and sugar dough and add the milk needed for a consistent filling to form.
Overlay nine puff pastry plates and form a plate of 35 x 40 cm. Distribute the filling in the center of the dough.
Paint the edges of the dough with whipped yolk and fold them over the filling. Extend the rest of the puff pastry, cut strips with the dough-cutting wheel, paint them with yolk and place them on the strudel.
Tighten the strips of dough tightly. Rinse a baking sheet with cold water, place the strudel in it and let it rest 15 minutes.
Heat oven to 220 degrees and cook the strudel 45 average height of the oven minutes.
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