Mix the yeast with the powdered sugar and the cold milk briefly, then mix the flour, a pinch of salt, butter and 2 egg yolks and work quickly with the yeast mixture to form a dough. (I do this with the food processor)
Put the dough in a freezer bag - close tightly and leave to rest in the refrigerator overnight (12-24 hours).
The next day, take the dough out of the refrigerator approx. 15 minutes before processing.
Preheat the oven to 170 degrees hot air.
For the filling, peel and quarter the apples, remove the core and cut into flakes and drizzle with a little lemon juice. Then mix with cinnamon, sugar, cornstarch, rum and possibly raisins.
Divide the dough in half and roll out each half into a rectangle of approx. 25 x 35 cm, cut the edges straight all around.
In the middle, apply half of the apple filling lengthways (approx. 8 cm wide strips) and then cut obliquely strips on the left and right of the remaining dough and then place them alternately over the filling (unfortunately I can`t describe it better - but you can see it in my recipe picture).
Put the finished strudel on a baking sheet lined with baking paper - brush with egg yolk / milk mixture and bake at 170 degrees for about 30-40 minutes - the baking time depends on your own oven!
After cooling, sprinkle with powdered sugar and vanilla sugar mixture!
This cake tastes best fresh - but it can also be frozen (but then baked again briefly - 10 minutes at 150 degrees - after thawing)
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