Place potatoes on a baking tray and bake in a heated oven at 160 °C (gas 1-2, convection oven not recommended) for 1 hour. Peel the carrots. Peel apple, cut into quarters and remove core.
Finely grate both. Clean chili and dice finely.
2. Melt 30 g butter in a saucepan. Add carrots, apple and chili and steam at medium temperature for 3-4 min until tender, season with salt, pepper and sugar. Cover and cook at low temperature for another 3-4 min and cool. Remove potatoes from heat, peel while still warm.
Press potatoes through a press, season with salt and nutmeg. Fold in semolina, 2 egg yolks and orange zest.
3. Melt 40 g butter in a saucepan. Brush the pastry sheets with half of the butter, place one on top of the other. Press potato mixture evenly on the pastry sheet. Place parchment paper on top to evenly distribute potato mixture with a pasta walker. Remove paper.
Spread carrots evenly on top of potato mixture. Gently flatten side edges of dough on top of quantity. Roll up dough from bottom to top. Brush strudel with remaining liquid butter, place on baking sheet lined with parchment paper, bake in heated oven at 180 °C (gas 2-3) for 40 minutes. Stir the remaining egg yolk and whipped cream, brush the strudel with it, perhaps sprinkle with onion seeds and bake for 6-8 minutes.
Remove strudel, cool slightly.
Melt remaining butter. Add sage to
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