Thaw out the puff pastry following the instructions on the packaging. Fry the breadcrumbs in a little butter until they become golden brown. Peel the apples and slice them finely. Put them into a large mixing bowl, add the sultanas, the pine nuts, the sugar, the cinnamon, the breadcrumbs and the grated lemon peel and mix well. Cut the puff pastry in half and roll the parts out to two rectangles. Put in the middle of each rectangle lengthways half of the stuffing. Brush the outer parts with yolk, fold the dough up on both sides in order cover the filling and press on well the dough margins. Put both apfelstrudels on a baking sheet, brush them with yolk and bake them in the oven for about half an hour at 180° C. While they are still hot, sprinkle them with icing sugar.
The apfelstrudel can be served as a hot or a cold dessert with vanilla sauce.
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