apple strudel

June 4, 2010

This recipe is from Vegan Yum Yum by Lauren Ulm. It’s super easy to throw together if you use store-bought puff pastry. As they mention in their intro “Surprisingly, the most common brand of puff pastry sold at the grocery stores is actually vegan. It’s not the healthiest puff pastry in the word, but it’s definitely vegan, easy to use, and easy to find. Check the freezer section for it; it’s sold in sheets that come in a narrow, rectangular box. Keep one in your freezer and you’ll always be prepared.” I found an organic version at the local organic grocery store which is great.

1 puff pastry sheet, defrosted

3 tbsps organic cane sugar

1 1/2 tbsps all purpose flour

1/2 tsp cinnamon

1 pinch nutmeg

1 pinch allspice

1 pinch sea salt

2 to 3 apples, peeled and sliced thinly

1 tbsp lemon juice

1 tbsp soy milk

sugar, for sanding

Defrost the puff pastry according to package directions (it takes about 30 -40 minutes to defrost one sheet). Preheat oven to 375. Combine the sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss the sliced apples with the lemon juice and then coat with the dry spice mixture. Unfold the puff pastry and roll out. Place the apples in a line down the middle. Fold the dough over and tuck in the ends. Brush the strudel with soy milk and sand generously with sugar. Using a serrated knife, make several diagonal slashes in the strudel. Bake for 35 minutes until golden and puffy. Let cook for an additional 20 – 30 minutes before slicing, then serve.

Photo credit: Vicki Vegan