Vegan Apple Strudel
I have no strong feelings for apple strudels. I can't remember any apple strudel in my childhood or even the last one I ate in my whole life. When I see someone eating an apple strudel, it's only in restaurants and not a homebaked one, fresh out of the oven. In my world, apple strudels don't play a big role. I would always prefer an apple pie, apple turnovers, or apple crumble.
But sometimes you have to jump over your own box and try things that you don't often do. So I sat down to write down a recipe for a vegan apple strudel. The first recipe I baked has become too dry and way too doughy. Damn it! But my second try was much better! The filling tasted fruity-sweet, and the strudel dough turned out perfect. In fact, it was very tasty! Who knows, maybe next time there will be strudel instead of cake.
Vegan Apple Strudel
- 50 g powdered sugar (for serving)
- 200 ml plant-based, whipped cream (for serving)
vegan strudel dough
- 75 ml lukewarm water
- 10 ml vegetable oil
- 1 tsp lemon juice
- 170 g wheat flour
- a pinch of salt
- 70 g plant-based butter
- 1 tbsp breadcrumbs
- 500 g apples
- 1 lemon
- 50 g sugar
- 1 tsp cinnamon
- 50 g chopped almonds
- optional: 50 g raisins
- Knead all ingredients for the dough in a bowl. Do not knead too long; otherwise, the dough becomes too firm.
- Leave the dough covered for 30 minutes at room temperature.
- Wash, peel, core, dice and finely chop the apples. Put the apple pieces in a large bowl.
- Add the juice of a lemon and the sugar, cinnamon and chopped almonds (optional: raisins).
- Preheat the oven to 200 ° C (air circulation).
- Melt 70 g of plant-based butter in a small saucepan.
- Place a clean kitchen towel on the kitchen counter and sprinkle with flour. Place the strudel dough on the towel and roll out the dough as thin as you can.
- Now pick up the dough with the backs of your hands to carefully stretch it until you're able to see the pattern of the dishtowel through the dough.
- Brush half of the melted butter on the dough and sprinkle 1 tbsp breadcrumbs (leaving 4 cm at the edge).
- Spread the filling on the dough, leaving 4 cm of the edge free on all sides.
- Fold the edges of the dough over onto the filling. Then roll up the strudel with the help of the towel.
- Line a baking sheet with parchment paper and carefully place the strudel on the baking sheet. Brush the strudel with the remaining plant-based butter and bake for 30-35 minutes.
- Allow the strudel to cool for at least 10 minutes and serve with powdered sugar and plant-based whipped cream.