For the farmer’s strudel, peel, core and coarsely slice the apples. Roast the breadcrumbs in the butter until golden.
Beat the eggs and 60 g sugar until frothy. Stir in curd, vanilla sugar, lemon zest and salt.
Place the first strudel sheet on a dry cloth, brush with melted butter and place the second strudel sheet on top.
Sprinkle with overcooled crusts, half of the apples and raisins, sprinkle with sugar. Spread half of the curd mixture over the apples and roll up the strudel.
Place on a greased baking tray and brush the top with melted butter. Prepare the second strudel in the same way and bake in a preheated oven at 240 °C for about 40-50 minutes.
Sprinkle with powdered sugar and serve warm or cold.
Preparation Tip:
If you don't like raisins, make the farmer's strudel without them.
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