Now is apple season and I’ll never turn down an Easy Plant-Based Apple Strudel. With the holidays coming up, I’m all about cutting corners, while still creating seriously healthy dishes. The corner-cutter in this case was a box of whole wheat puff pastry, which pained me beyond measure to buy, because it was so expensive and pastry is not only pretty easy to make, but a fraction of the price. I let myself have this little lazy luxury, however, as I was knee-deep in work and family stuff.
This is a perfect holiday dessert, so stock up your freezer with puff pastry and you’re almost good to go.
EASY PLANT-BASED APPLE STRUDEL INGREDIENTS:
- Approx 1/2 lb of vegan puff pastry
- 1 tsp vegetable oil
- 1/2 cup raspberry jelly
- 1/4 cup almond meal
- 4 apples
- 1/4 cup raisins
- 1/2 tsp ground cinnamon
- 1 tbsp soy milk
- Confectioner’s sugar for dusting
DIRECTIONS:
- Preheat the oven to 350 F
- Grate the apples and place in a colander lined with paper towel to drain
- Roll out a rectangular block of the pastry. You need to roll it out into as thin as possible a rectangle (measuring about 10 x 15 inches).
- Lightly brush the pastry with half the oil leaving a 1 inch border.
- Spread the jelly over the pastry within the border. Squeeze the grated apple to make sure that most of the moisture has drained, then pile it evenly over the pastry rectangle. Sprinkle the almonds on top, the raisins and finally the cinnamon.
- Carefully roll from the long edge of the rectangle to form a thick log. Make sure the seam in underneath and very carefully transfer to a greased baking sheet.
- Bake for 35 minutes or until golden brown on top. Cool on a wire rack and dust with sugar before serving.
- I like to serve it with either plain yogurt, or creme fraiche.
- If you wrap it in foil and stick it in the fridge, it will keep for up to 3 days. You can re-heat it for 20 minutes in a warm (320 F) oven.
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