Chop the apples, removing the peel and seeds, and sauté them in a pan. Add the leftover puff pastry, raisins and pine nuts and finish cooking in the lemon juice. Cool the mixture and fill the strudel, placing the filling in the centre of a rectangular sheet of pastry. Close into the typical strudel shape and cut off any excess pastry. Seal the edges, brush with egg and bake in the oven at 200°C for 20 minutes. Cut into roughly 3 cm slices and serve with a dollop of Hulalà Professional Milky Touch.