Paleo Polish Apple Strudel: A Mouthwatering, Fluffy Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups almond flour 1/4 cup coconut flour 1/2 cup grass
• fed butter, chilled and cubed 1 egg, beaten 1 tablespoon apple cider vinegar 4 medium apples, peeled and sliced 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup walnuts, chopped 3 tablespoons honey or maple syrup

Instructions

1. Begin by preparing the pastry dough. In a large bowl, combine almond flour and coconut flour. Cut in chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in egg and apple cider vinegar to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, toss sliced apples with cinnamon, nutmeg, and half of the chopped walnuts. Set aside. On a floured surface, roll out the chilled dough into a large rectangle. Brush edges with water, then fold in half to create a long strip. Transfer to a parchment lined baking sheet. Arrange the apple mixture along the bottom third of the pastry strip. Sprinkle remaining walnuts and drizzle honey or maple syrup on top. Fold the dough over the apples, then braid the edges to create a unique design. Bake at 375°F (190°C) for 25 30 minutes, or until golden brown and flaky. Allow to cool slightly before slicing and serving.

Chef’s Insight

To achieve the flakiest pastry, make sure to keep your butter cold and work it into the flour quickly.

Notes

For a nut-free option, substitute the almond flour and walnuts with sunflower seed meal and sunflower seeds.