PREPARATION
Allow the butter to warm to room temperature. For the shortcrust pastry: mix the butter, sugar, vanilla sugar, eggs and lemon peel. Add the flour, baking powder, rum and salt and knead into a firm pastry. Let the pastry rest for about 30 minutes then roll out into a rectangle. For the filling: peel the apples, remove the cores and chop. Mix with the other ingredients and place on the shortcrust pastry. Fold the pastry over the filling, place on a baking sheet and bake for about 50 minutes in an oven preheated to 165 °C. Divide the apple strudel into portions, arrange on plates and garnish with vanilla sauce and strawberries.