Apple strudel (Apfelstrudel or jabolčni zavitek as we call it in Slovenia) is one of those desserts that I grew up with. There probably wasn’t a single week when I was a child when we didn’t have at least one apple strudel in the house. This dish is a real classic for me and I’ve tried a lot of versions throughout the years in Slovenia and Austria. I wanted to make a perfect vegan version of this recipe at home. My husband and I tackled this challenge together and the result is beyond delicious.
This veganised classic apple strudel has the most amazing taste. The dough is soft and the filling is perfectly sweet and aromatic with a wonderful taste of caramelised apples. It really pays off to make your own dough at home since there’s a world of difference between rough store bough phyllo dough and soft homemade dough. To make this dessert a perfection, serve it with a scoop of homemade vegan vanilla ice cream.
More delicious recipes with apples:
- Vegan Apple Crumble
- Caramelised Apples with Vegan Dulce de Leche
- Vegan Bircher Muesli with Silken Tofu
Vegan Apple Strudel (veganski jabolčni zavitek)
A classic apple strudel with soft homemade dough and sweet and aromatic apple filling. Made using only vegan ingredients. Serve it with a scoop of homemade vegan vanilla ice cream.
Ingredients
The dough:
- 150 g strong white bread flour
- 1/8 tsp salt
- 22.5 ml (1 1/2 tbsp) sunflower oil
- 2.5 ml (1/2 tsp) lemon juice
- 80 ml (1/3 cup) lukewarm water
The filling:
- 40 g raisins
- 35 ml (7 tsp) rum
- 800 g apples peeled and sliced
- zest 1/3 lemon
- 60 g sugar maple sugar works too
- 1/2 tbsp Ceylon cinnamon powder
- 1 tsp vanilla powder or 1 tbsp vanillin sugar; reduce the amount of sugar in this case
- 40 g breadcrumbs
- 40 g (1/6 cup) vegan butter
To decorate:
- powdered sugar
To serve:
Instructions
- Mix together flour and salt. Add lemon juice and sunflower oil. Heat water on the stove just enough to make it lukewarm then add it to the mixture. Mix together with a spatula until you get dough then knead it with your hands for 8-10 min. Shape the dough into a ball, wrap it in cling film and leave it to rest for 1 hour.
- After the dough has been resting for 30 min, soak the raisins in rum.
- Peel the apples, remove the core (you will need 800g of apples after peeling) and cut them in quarters. Cut the quarter in thin slices (5-6 per quarter) then cut the slices in half.
- Add lemon zest to the apples. Add also raisins without the rum then sprinkle a little bit of rum (1/2 tsp) over the apples. Mix together well.
- In a separate small bowl mix together sugar, vanilla and cinnamon.
- Gently flour your work surface, take the dough out of the cling film and flatten it into the shape of a small square.
- Then use a rolling pin to roll this small square into a larger square (25×25 cm).
- Carefully transfer the dough onto a floured kitchen towel so that the dough is in the centre of the towel.
- Stretch the dough on all sides to at least 46×46 cm (if you can get it to 48×48 cm even better). The best way to stretch the dough is to place one hand underneath it roughly half way in and putting your other hand on top of the dough so that the hands meet.
- Start pulling towards yourself with the hand that's underneath the dough until you reach the edge of the dough.
- Move along the edge of the dough and stretch one side then move to another side and repeat the same there.
- Cut away around 1 cm of the edges to remove the thicker part of the dough. If you had 46x46cm dough before you should have 44x44cm dough now.
- Melt vegan butter over low heat and brush the top of the dough with it.
- Sprinkle breadcrumbs over the dough leaving about 2.5 cm on three sides and about 4 cm on the fourth edge.
- Place the mixture of apples and raisins on top of that part of the dough which is sprinkled with breadcrumbs.
- Then sprinkle the mixture of sugar, vanilla and cinnamon over the apples.
- Protect the apple filling from coming out of the strudel by folding the two 2.5 cm edges over the apples.
- Then also fold the third 2.5 cm edge (the one that is the opposite of the 4 cm edge) over the apples.
- Start rolling the dough (by using the kitchen towel underneath the dough) from the 2.5 cm edge opposite to 4 cm edge.
- When the dough is fully rolled into the shape of a strudel, transfer it gently onto the baking tray lined with baking paper. I like to have two sheets of baking paper on the baking tray so that when the strudel is placed onto them I help myself with the upper sheet of baking paper to roll the strudel onto the baking tray in such a way that the seam of the dough is on the bottom of the strudel touching the baking tray.
- Brush the top of the strudel with melted vegan butter.
- Bake on the middle rack at 200 °C for 35 min.
- Brush the top surface of the freshly baked strudel with the rest of the melted vegan butter immediately after taking it out of the oven.
- Leave it to cool for 30-60 min.
- Sprinkle powdered sugar over the strudel.
- Cut it in 5 slices. Serve with a scoop of homemade vegan vanilla ice cream.
Notes
*The 46×46 cm to 48x48cm size of the stretched dough (before you remove 1 cm from the edges) is the optimal size for the right thickness. If you stretch it more than that the dough will start to tear, if you stretch it less the dough will not be sufficiently thin, soft and pleasant to eat.
*Some tips for making this recipe taken from Li’l Vienna and Thomas Kocht.
Nutrition
Serving: 1servingCalories: 388kcalCarbohydrates: 68gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 160mgFiber: 4gSugar: 35g
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