Peel and cut the apples into small pieces. Add the apples with the sugar, sweet apricot, the crushed cookies and pine nuts. Roll out the puff pastry into a rectangle and place in the center the dough made with apples.
Brush the dough edge with beaten egg and close. Finally brush the strudel with beaten egg and light the oven to 190 degrees. Once cooked, leave to cool slightly the strudel and sprinkle with powdered sugar.
Join the Balsamic Vinegar of Modena IGP PONTI very cold ice cream and stir with a whisk to creamy.
Follow the still warm strudel with ice cream.