Delectable Paleo Polish Apple Strudel – A Cinematic Sensory Experience

Allergens

Nuts (walnuts), Eggs

Ingredients

• 4 cups mixed apples, peeled, cored and thinly sliced (e.g., Granny Smith, Golden Delicious, Jonagold) 1 cup walnuts, coarsely chopped 2 tablespoons coconut sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 1 tablespoon arrowroot powder 1 teaspoon pure vanilla extract 2 cups almond flour 1 cup tapioca flour 1/2 cup cold unsalted grass
• fed butter, cubed 1 large egg, beaten

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the apples, walnuts, coconut sugar, cinnamon, nutmeg, cloves, salt, arrowroot powder, and vanilla extract. Toss until well mixed. Set aside.
3. In another large bowl, mix together almond flour and tapioca flour.
4. Add cold butter to the dry ingredients and use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs.
5. Gradually add beaten egg to the dough, mixing until a shaggy dough forms. Gently knead the dough until it comes together.
6. Place the dough between two sheets of parchment paper and roll out into a 12 inch circle.
7. Spread the apple mixture evenly over half of the rolled out dough, leaving a 1 inch border.
8. Fold the dough in half, enclosing the filling, and crimp the edges to seal.
9. Carefully transfer the strudel onto a parchment lined baking sheet. Brush the top with a beaten egg for a golden finish.
10. Bake for 35 40 minutes, or until the crust is golden brown and the apples are tender.
11. Let the strudel cool slightly before slicing and serving.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly cinematic experience that will transport you to a Polish market square.

Notes

This recipe can be easily doubled to serve more guests.