Vegan Strudel
Baking and Desserts | Austrian cuisine
⏳ Time
2 hours + 3 hours
🥕 Ingredients
9
🍽️ Servings
8
Description
The apples in this dessert should be green, juicy, and crisp, ideally of the 'Granny Smith' variety. This recipe comes from a cooking school instructor, pastry chef Alex Johnson.
Ingredients
- Wheat Flour - 17.6 oz
- Water - 8 fl oz
- 9% Vinegar - 0 fl oz
- Vegetable Oil - 2 fl oz
- Salt - 0.3 oz
- Green Apples - 3 lbs
- Sugar - 7.1 oz
- Ground Cinnamon - 0.2 oz
- Light Raisins, Seedless - 5.3 oz
Step by Step guide
Step 1
Add the sifted flour to the mixing bowl, then incorporate water, vinegar, vegetable oil, and salt. Start kneading with the dough hook on low speed for 5 minutes. Then increase the speed to medium and knead for another 10 minutes. The dough should be elastic and pull away from the sides of the bowl.
Step 10
Lay a waffle towel next to the strudel, roll the strudel onto it, and transfer it to a baking sheet lined with parchment paper. Bake for 20-25 minutes at 464°F. If the strudel browns quickly on top, reduce the temperature to 356°F and continue baking for the remaining time.
Step 11
Allow the finished strudel to cool before slicing. When serving, dust with powdered sugar.
Step 2
Cover the prepared dough with plastic wrap and refrigerate for 3 hours.
Step 3
Peel the apples and remove the cores.
Step 4
Cut the apples into small cubes.
Step 5
Transfer the sliced apples to a baking sheet lined with parchment paper and place them in an oven preheated to 356°F for 10-15 minutes. Then, allow them to cool.
Step 6
Divide the dough into three parts; only one-third will be needed for the strudel, while the rest can be frozen for next time.
Step 7
Gently stretch the piece of dough, dust the countertop with flour, and roll it out as thinly as possible until it becomes transparent. Shape the dough into a rectangular sheet.
Step 8
Mix the apples with raisins, sugar, and cinnamon.
Step 9
Place the filling along the long side of the rectangle of dough and carefully roll it up into a log, being careful not to compress it tightly. Trim the edges of the dough or tuck them under the strudel.
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