Vegan German Apple Strudel: A Mouthwatering Twist on a Classic Dessert
A flavorful german dessert perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
None
Ingredients
- 1 package (250g) vegan puff pastry sheets
- 4 medium
- sized Granny Smith apples, peeled, cored, and thinly sliced
- 1/2 cup (100g) granulated sugar
- 1 teaspoon (5ml) ground cinnamon
- 1/2 teaspoon (2.5ml) freshly grated nutmeg
- 1/4 cup (60ml) vegan butter, melted
- 3 tablespoons (45ml) lemon juice
- 1/2 cup (60g) finely chopped walnuts
- 1/2 cup (60g) raisins
- 1 teaspoon (5ml) pure vanilla extract
- 2 tablespoons (30g) cornstarch
- 4 tablespoons (60ml) cold water
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the vegan puff pastry sheets and cut them into rectangles. In a large bowl, combine apple slices, sugar, cinnamon, nutmeg, lemon juice, walnuts, raisins, and vanilla extract. Mix cornstarch and water together to create a slurry, then add it to the apple mixture. Brush the edges of each puff pastry with melted vegan butter and place the apple filling along one edge of the pastry. Fold the dough over the filling and seal the edges by pressing gently. Transfer strudels to the prepared baking sheet and bake for 25 30 minutes, or until golden brown. Remove from oven and let cool slightly. Dust with powdered sugar before serving.
Chef’s Insight
To achieve a perfectly flaky crust, be sure to keep the vegan butter cold until just before use.
Notes
Feel free to experiment with different apple varieties or additional spices for a unique twist on this classic dessert.