“Mouthwatering Gluten-Free Polish Apple Strudel with Almond Crust”

Allergens

None

Ingredients

• 1. 4 large apples (preferably Granny Smith) 2. 1 cup almond flour 3. 1/2 cup gluten
• free all
• purpose flour 4. 1/2 cup unsalted butter, cold and cubed 5. 1/4 teaspoon salt 6. 1/4 teaspoon ground cinnamon 7. 1/4 teaspoon ground nutmeg 8. 1/4 teaspoon ground allspice 9. 1/2 cup granulated sugar, divided 10. 1 tablespoon lemon juice 11. 1 large egg, beaten 12. Powdered sugar for dusting (optional)

Instructions

1. Prepare the almond crust: In a food processor, combine almond flour, gluten free all purpose flour, cold butter, salt, and spices. Pulse until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water at a time until the dough just comes together. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.
2. Preheat oven to 375°F (190°C).
3. Peel, core, and thinly slice the apples. In a bowl, toss with lemon juice and 1/4 cup sugar. Set aside.
4. Roll out the chilled dough on a floured surface into a 12 inch circle. Transfer to a parchment lined baking sheet.
5. Arrange apple slices in a spiral pattern on half of the dough, leaving a 2 inch border around the edges. Sprinkle with remaining sugar and dot with butter.
6. Fold the other half of the dough over the apples to create a sealed packet. Brush the egg wash on the surface of the dough. Bake for 40 45 minutes or until golden brown and crispy. Allow to cool slightly before slicing.
7. Serve warm, dusted with powdered sugar if desired.

Chef’s Insight

Using a mix of apples provides a variety of textures and flavors that meld together perfectly in this classic Polish dessert.

Notes

For the best texture and flavor, use tart apples that hold their shape well when baked.