For the mixture I cream butter, yolks and sugar until fluffy. Add the strained curd cheese. Beat the egg whites until stiff and fold into the mixture. Season with lemon zest.
For the mixture II Boil poppy seeds with sugar in milk and put in a cold place.
Peel apples and cut into 4 mm cubes, marinate with rum and lemon juice. Fry breadcrumbs with butter, let cool and stir into apples. Add chopped nuts and cooled poppy milk and mix well.
Draw out prepared strudel dough on a floured cloth or spread dough sheets on a moistened cloth. Brush the whole surface with melted butter. Spread poppy seed mixture on one half of the dough and curd mixture on the other. Roll up the strudel so that the poppy seed mixture is on the inside and the curd mixture is on the outside. Close the ends well.
Place on a buttered baking tray, brush with butter and bake in a preheated oven at 180 °C for 20-30 minutes until golden. Allow to cool and serve sprinkled with powdered sugar.
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