Description
This vegan apple strudel recipe features flaky and golden puff pastry wrapped around a flavorful filling of thinly sliced apples, brown sugar, warm spices, and raisins. It’s a delicious plant-based dessert that’s perfect for fall or anytime you crave a comforting, fruity treat. The braided top adds an elegant touch and ensures the filling stays moist and delicious.
Ingredients
Pastry
- 1 batch vegan puff pastry
Filling
- 4 medium apples (peeled, cored, and thinly sliced; Granny Smith or Honeycrisp work well)
- ¼ cup brown sugar (or coconut sugar)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ½ cup breadcrumbs
Finishing
- Plant-based milk (for brushing)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the strudel to a perfect golden brown.
- Prepare the filling: In a large bowl, combine the thinly sliced apples, brown sugar, cinnamon, nutmeg, raisins, lemon juice, and cornstarch. Toss well to coat the apples evenly and let the mixture sit for 10 to 15 minutes to meld the flavors and thicken slightly.
- Roll out the pastry: On a lightly floured surface, roll out half of the vegan puff pastry into a 10 by 12 inch rectangle. Transfer the rolled pastry onto a parchment-lined baking sheet to make assembly easier and prevent sticking.
- Section the pastry: Visually divide the pastry lengthwise into three vertical sections. The middle section is designated for the apple filling.
- Add breadcrumbs and filling: Sprinkle half of the breadcrumbs evenly over the center section of the pastry to absorb moisture from the filling. Spoon half of the apple mixture down the middle, leaving about 1.5 inches free at the top and bottom for sealing.
- Create slits for braiding: Use a sharp knife to cut horizontal 1-inch wide slits along each of the two outer sections, creating even strips to be braided over the filling. Ensure both sides have an equal number of strips.
- Braid the strudel: Starting at the top, fold one strip from the left side diagonally over the filling, then a strip from the right side, alternating back and forth to create an overlapping braid pattern covering the filling completely.
- Seal the ends: Fold the top and bottom ends of the pastry over the filling and tuck them under to secure and fully enclose the filling.
- Repeat for second strudel: Perform the previous steps using the other half of the puff pastry to make a second apple strudel.
- Brush and prepare for baking: Brush the braided pastries with plant-based milk to help the crust achieve a shiny, golden finish.
- Bake the strudels: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, until the puff pastry is golden brown, flaky, and crisp.
- Cool and serve: Remove the strudels from the oven and let them cool for a few minutes before slicing. Dust the tops generously with powdered sugar and serve warm for the best flavor experience.
Notes
- Choosing tart, firm apples like Granny Smith or Honeycrisp helps the filling maintain texture without becoming mushy.
- Using breadcrumbs under the filling prevents the pastry from becoming soggy by absorbing excess moisture.
- Let the filling sit for a while before assembling to allow the cornstarch to thicken the juices.
- If vegan puff pastry is unavailable, regular puff pastry can be used, but the recipe won’t be vegan.
- Serve the strudel warm, ideally fresh from the oven, for a delightful contrast of flaky crust and soft filling.
- Store leftovers in an airtight container and reheat gently to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
