Peel the apples, remove their cores and cut them into cubes of 1x1 cm. Start braising them on the rape seed oil and sprinkle them with the cinnamon and 25 g powdered sugar. Allow it to soften  in its own juice.

When the apple is ready, cool it and mix in the slightly sweet tasting tigernut flour, which will make your filling even more delicious and will also absorb the remaining moisture of the apple.

Allow the puff pastry to warm to room temperature, and in your mind’s eye, divide it into three parts lengthwise. On the two sides, slantwise, cut the pastry into strips.

Place the apple filling onto the intact middle part and then fold the pastry strips on it, taking turns from the left and the right side.

Place the strudel on a tin lined with baking paper, smear the top with one beaten egg yolk and then bake it in an oven at 200C for 20-25 minutes.

For the custard, put 2 egg yolks in a dish, and mix it with 30 g powdered sugar, 20 g flour and the milk until it is smooth and lump-free. Thicken it above steam, stirring it continuously.

When the custard has cooled to at least 50 C, mix in the macadamia nut oil, too.