Fall apples and cinnamon
Crisp and flaky crust with powdered sugar
I’m so excited for the colder months and all their flavors. It’s the season of warm desserts, spices, and tea all day every day. Now just imagine a cozy evening, it’s cold outside and the smell of warm apples and cinnamon is in the air. You can have all that!
Here I present you a vegan version of the infamous German (or Austrian) dessert: apple strudel. But don’t worry, it is quite opposite to it’s non-vegan sister, in that it’s low in fat and doesn’t contain refined sugar. You can definitely eat more than one slice! So if you think it’s time to impress your friends, family or even yourself with some vegan deliciousness: try out this recipe!
Editors note: This can easily be made gluten free using all purpose gluten free flour. Also, these days to get a perfect puff pastry like crust it is quite possible to use actually 100% vegan cultured butters. One butter in particular I personally like using is made with sunflower oil and coconut that is cultured and tastes and acts just like butter. No need to sacrifice anything here at all. Also, if Instagram was a jewelry box, Jasmin’s Instagram is like a hidden ruby or emerald. Luxurious, stunning and whimsical. She is also so sweet and once you stumble across her way of viewing food, I think you would agree; vegan food can be truly lovely.
See below for recipe to warm your entire home with the smell of apples and spice.
Vegan Apple Strudel
For the dough
- 1 cup (100g) wheat flour
- 1 cup (100g) spelt flour
- 1/2 tsp apple cider vinegar
- 2 Tbsp oil (sunflower or canola oil will do)
- 1/2 cup water (plus some more if to dry)
- a pinch of salt
- some more flour for rolling out the dough
For the filling
- 4-5 little apples (use sweet ones)
- 1 Tbsp cinnamon
- 1 Tbsp vanilla powder or extract
- 3 Tbsp maple syrup
- a pinch of nutmeg
- 1/2 cup walnuts
- 1 Tbsp apricot jam and plant milk
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- Mix all the dough ingredients in a bowl and start kneading with your hands. After the ingredients are roughly combined keep kneading on a larger surface until everything is smooth. Keep adding more water if needed. The dough shouldn't be sticky but not dry either.
- Roll the dough into a ball and cover with cling foil. Then put it in the fridge for 30 minutes.
- While the dough is chilling in the fridge start peeling the apples.
- Cut them into small pieces then mix them with your spices and let sit.
- Now roast the walnuts in a pan until golden.
- Chop the walnuts into small pieces, by hand or in a mixer. (If you’re using chopped Walnuts you can obviously skip step 6 and 7)
- Set your oven to 392°F (200°C).
- To roll out the dough cover a kitchen towel with a light dusting of flour. Roll the dough on the kitchen towel until a rectangle is formed. Try to roll it as thin as possible (about 1mm)
- Evenly spread the maple syrup on the dough and spread the walnuts on top, leaving some space on each side.
- Spread your apple mixture evenly on top.
- Now fold the dough on the smaller sides to overlap the apples.
- Then start rolling from the longer side. Use the kitchen towel to make sure the dough won’t crack.
- Place the rolled strudel on a baking sheet lined with parchment paper.
- Mix the apricot jam with the plant milk (I used rice milk). Brush the strudel with this mixture.
- Bake in the oven for around 30-40 minutes until golden brown.
- Now brush with some more of the jam and plant milk mixture. This will make it shine beautifully.
- Serve warm and with some vegan vanilla ice cream or sauce if you like.
- **to create this gluten free substitute 2 cups all purpose gluten free flour.
- **vegan butter also works for this - (2 tablespoons melted)
Plant Based Cooks http://www.plantbasedcooks.com/
Hello! I’m Jasmin, lover of all animals, greens, nature and kitchen props, living in Germany. I have an obsession for spices and salty stuff and the kitchen has always been my favorite place at home. Since I could hold a wooden spoon I helped my mother with cooking and making a mess. As I grew older I evolved my own style of cooking and my interest in nutrition advanced. I became plant-based from one day to another and it was the best decision I ever made. I want to bring joy to others through my recipes and photography, encouraging people to go plant-based. You can find more inspiration through my Instagram @palepeanut