Ingredients

The following ingredients have 4 Servings
  • 3 cups thinly sliced and peeled apples ((about 2 large or 3 medium apples, weighing about 1 pound))
  • 1/4 cup organic granulated sugar, (plus more for sprinkling on top of the strudel)
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 1 1/2 tablespoons rum
  • 2 teaspoons lemon juice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 sheet (about 8 ounces or 250 grams) vegan puff pastry, (thawed)
  • 2 tablespoons non-dairy milk
  • Organic powdered sugar, (for topping, optional)

Instruction

  • Preheat the oven to 400°F.
  • In a large mixing bowl, stir together the apples, sugar, raisins, almonds, rum, lemon juice, flour, vanilla, cinnamon and salt.
  • Place the puff pastry sheet onto a lightly floured piece of parchment paper and use a lightly floured rolling pin to roll it to a 12 x 14 inch rectangle.
  • Use a knife to cut approximately 1-inch strips down either (long) side of the rectangle, cutting the strips about a third of the way into the width of the rectangle (you can see a photo of this within the post above).
  • Spoon the filling down the center of the rectangle, leaving about 1 to 2 inches at the top and bottom ends.
  • Starting at the bottom, fold the strips inward at a slight diagonal, over the filling, pinching opposite strips together.
  • Brush the pastry with milk, then sprinkle it lightly with sugar.
  • Carefully transfer the parchment paper to a baking sheet.
  • Bake the strudel until the pastry is golden brown and the filling is bubbly inside, about 35 to 40 minutes.
  • Place the baking sheet on a cooling rack and let the strudel cool for a few minutes.
  • Optionally, sprinkle the strudel with powdered sugar.
  • Slice the strudel with a serrated knife and serve warm.