Peach strudel

Ingredients:

• 2 Granny Smith apples (peel and core, cut into 0.5 cm thick slices, then crosswise into 0.5 cm pieces, mix with lemon juice)
• 2 ripe peaches (peel, pit and cut into 0.5cm slices, then crosswise into 0.5cm thick pieces.)
• 3/4 cup finely chopped walnuts
• 0.5 l of raspberries
• 4 tbsp (60 g) butter
• Grated zest and juice of 1 fresh lemon
• 1/3 cup white raisins
• 2 tsp ground cinnamon
• 1/2 cup brown sugar
• 1/2 cup wheat flour

Pie base:

• 2 sheets puff pastry (this is often sold in 480-510g packages and contains 2 square sheets of puff pastry, 23 or 25cm in size.)
• 8 tbsp (110 g or 1/2 cup) melted butter
• 2 tablespoons of sugar
• 2 tbsp. l. apricot jam

Preparation:

1. In a large skillet, melt the butter over medium heat and add the apples. Sauté for 5-7 minutes until they begin to caramelize. Add the lemon zest and juice, peaches, walnuts, raisins, and cinnamon and cook for another 5 minutes. Stir in the brown sugar and flour, remove from heat, and gently fold in the raspberries. Let cool to room temperature.
2. Preheat oven to 180°C.
   
   While the fruit is preparing, roll out the puff pastry on a lightly floured surface. Spread a small amount of the fruit mixture on the dough and begin rolling it into a log, brushing it with butter after each turn and sprinkling with a little sugar as you roll.
   
   If using 2 sheets of dough, make 2 strudel rolls. Spread each roll with apricot jam, place on a baking sheet, and bake until golden brown, about 40 minutes. Let cool completely and serve. (Best served the same day.)