• Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.

Prepare the apple filling.

• Peel and core the apples and cut them into thin small slices.
• In a medium bowl toss the apple slices with lemon juice, lemon zest, sugar, flour, cinnamon, breadcrumbs and raisins. Set aside.

Assemble the apple strudel.

• Transfer the pastry dough to the prepared baking sheet. Try to work quickly as you want to keep the dough chilled.
• Mark a rectangle into the center of the sheet leaving about a 5-inch (12cm) border on each side and a 1-inch (2.5 cm) border at the top and bottom of the rectangle. Start making diagonal cuts about 1 inch apart on both sides of the rectangle. Discard the 4 corners of the dough.
• Spread the apple filling into the center of the dough.
• Fold the top and bottom parts of the dough over the filling. Fold the diagonal strips of dough over the filling, alternating sides until all loaf is braided. Press ends to seal.
• Brush the braid with a beaten egg and sprinkle sugar on top.
• Bake for 25-30 minutes until puffed and golden brown.

Meanwhile, prepare the vanilla sauce.

• In a small saucepan whisk the egg yolks with sugar, cornstarch and vanilla extract. Gradually whisk in milk and cream and place over medium-low heat. Cook for about 6 minutes, stirring continuously until thickens. No need to boil the sauce. Set aside until ready to use.
• Pour vanilla sauce into serving plates, add a slice of apple strudel and dust with powdered sugar. Enjoy!