Mouthwatering Vegan Polish Apple Strudel with Walnut Crust (Głogówki Z Wiertnicą z Tymianowca)

Allergens

Nuts (walnuts), Gluten

Ingredients

• 1. 2 cups all
• purpose flour (białe pszeno) 2. 3/4 cup walnuts, finely chopped (orzeszki włoskie) 3. 3/4 cup coconut oil (rodzyny kokosowe) 4. 1/4 cup ice
• cold water (woda lodowa) 5. 2 pounds tart apples, peeled and thinly sliced (jabłka kiszone, skóra odstrzelona i cienko pokrojone) 6. 1/3 cup cane sugar (cukier trzciny krzemowej) 7. 2 teaspoons ground cinnamon (imbryk cynamonu) 8. 1/4 teaspoon ground cardamom (imbryk kardamonu) 9. Zest of one lemon (cytryny) 10. Juice of half a lemon (cytryna) 11. 1 tablespoon cornstarch (kukurydza) 12. A pinch of sea salt (sol morska)

Instructions

1. Prepare the vegan crust by combining flour, chopped walnuts, and a pinch of salt in a large mixing bowl. Gradually add coconut oil and ice cold water while stirring until a soft dough forms. Wrap the dough in plastic wrap and chill for at least 1 hour.
2. In another bowl, mix sliced apples, cane sugar, ground cinnamon, ground cardamom, lemon zest, and lemon juice together. Set aside.
3. Preheat oven to 375°F (190°C).
4. On a floured surface, roll out half of the chilled dough into a large rectangle. Transfer it onto a parchment lined baking sheet.
5. Arrange apple mixture evenly over the rolled out crust, leaving a border around the edges. Sprinkle cornstarch over the apples to prevent excessive liquid.
6. Roll out the remaining dough and place it on top of the apples. Press the edges together to seal the strudel. Cut slits in the top layer to allow steam to escape.
7. Bake for 40 45 minutes, or until golden brown. Let the strudel cool for about 10 minutes before cutting into portions.

Chef’s Insight

To ensure a flaky crust, use cold ingredients and avoid overworking the dough.

Notes

This recipe is perfect for vegan and gluten-free diets when using appropriate substitutions.