Fruit Strudel with Brittle Whipped Cream

spread out on a flat plate as a garnish.

Roll out the puff pastry, fill with a quantity of the plucked currants, kiwi cubes, a little juice of a lemon, white bread crumbs, brittle, cinnamon and vanilla sugar, roll up, brush the top with egg yolk and bake in the oven for 15 min.

To serve, cut the strudel into slices and place on the garnished plate. Stir the remaining brittle with whipped and sweetened whipped cream and pipe over the strudel with a piping bag.

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