Elegant Paleo-Friendly Hungarian Apple Strudel with Almond Caramel Sauce

Allergens

Tree Nuts (Almonds)

Ingredients

• 4 large Granny Smith apples
• 1/2 cup raw almonds, ground
• 1/4 cup coconut flour
• 3 tbsp coconut oil, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3 tbsp honey
• 1/4 cup almond butter
• 1/4 cup almond milk
• 1/2 cup chopped nuts (pecans, walnuts or almonds)
• 1 tbsp coconut oil, for frying
• Optional: whipped coconut cream for serving

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground almonds, coconut flour, cinnamon, nutmeg, and salt. Stir in melted coconut oil and mix until a crumbly dough forms.
3. Peel, core and thinly slice the apples. Toss slices with honey in a separate bowl.
4. Roll out two thirds of the almond dough between two sheets of parchment paper into a large rectangle. Transfer to the prepared baking sheet.
5. Arrange apple slices on the dough, leaving a border around the edges. Sprinkle with chopped nuts.
6. Moisten the edge of the dough with water and fold the edges over the filling, then fold in half lengthwise to enclose the apples completely. Pinch the edges together to seal.
7. Brush the top of the strudel with melted coconut oil. Bake for 30 35 minutes or until golden brown.
8. While the strudel bakes, prepare the almond caramel sauce by combining almond butter, honey, and almond milk in a small saucepan over low heat. Stir constantly until smooth and slightly thickened.
9. Remove the strudel from the oven and let it cool for 10 minutes. Slice into portions and serve with warm almond caramel sauce drizzled on top.

Chef’s Insight

For an added touch of luxury, serve the strudel with a dollop of whipped coconut cream.

Notes

For an added texture contrast, try using a mix of apple varieties.