Start by peeling the apples fully and cutting them into small cubes. Add the cinnamon, salt, lemon juice and butter, and put on the fire for about 5 – 8 minutes until all ingredients have melted and combined together into a mixture.
When the mixture softens and becomes a jam-based texture, add the sultanas and mix. Mix together the cornstarch and water to make into a paste and add onto the mixture. Put on low heat to cook altogether for about a minute.
Open each puff pastry sheet and cut into 6 equal sizes.
Put 1 – 2 tablespoons of mixture on one side and fold the pastry sheet over.
Close the edges by pressing with your finger then create dips around the edges using a fork. Press the puff pastry slightly so that when it cooks it doesn’t puff up too much.
Mix the milk with the egg yolk and brush on top of the puff pastry. Using a knife, create 3 little cuts on top of the pastry to allow air to get through and for the apple strudel to cook really well.
Then, mix the cinnamon powder with white sugar to make cinnamon sugar, and sprinkle on top of each pastry.
Pop in the oven for 30 minutes until they puff up slightly and become flaky and golden.
Serve and enjoy