This is the apple strudel everyone asks me to bring to their holiday parties. And to be honest - it's so easy to make that I love bringing it as a gift. It's heavenly sweet yet refined sugarfree, and can you believe it: vegan! The apple strudel is packed with amazing flavours from succulent apples to fragrant cinnamon. I serve it with warm homemade coconut vanilla sauce. Oh, and Andi's because it was inspired by an Austrian guy named Andi.
For the optional components of the recipe: Feel free to add them if you like raisins and cardamom. It will bring a new flavour profile to the strudel filling.
The maple syrup is always given as a range since I know some people like the strudel less sweet and others more.
For the vanilla sauce: Feel free to add more maple syrup if you have a sweet tooth! Just taste while you're cooking to adjust sweetness.
The recipe is refined sugarfree and vegan. You could certainly make it glutenfree too if you use a glutenfree Strudel dough - either by recipe or store bought.
I omitted the strudel dough recipe portion since it takes some time to make and isn't the most practical recipe for the holidays. If you would like the recipe for the dough please feel free to send me a message or comment.
For more recipe inspiration have a look @thegourmettrain on instagram.
Sweet apples (e.g. Elstar, that's about 5 apples)
Optional: 1 tbsp of raisins
Optional: 1 tsp of ground cardamom
store bought Strudel dough (for when you're in a hurry)
Wash and cut apples into small relatively thin chunks (ca. 1cm x 0.5 cm)
Add coconut oil, cut apples and all other ingredients to a medium to big sized pot. Cook for 15 minutes on medium heat and then 2 minutes on high. Stirring occassionally to make sure nothing burns. Add a lid halfway through cooking time and remove for the last 2 minutes.
Pre-heat oven to 190° C (Fan)
Lay a clean tea towel on a lined oven tray and spread the strudel dough onto the tea towel (it should be rectangular). Put the filling on about 1/3 of the rectangle. Then roll up to form a strudel.
Heat coconut oil and almond milk. Use a brush to brush the strudel top with the mixture.
Put in the middle rack of the oven until golden brown on top (20-25 minutes).
Serve with the coconut vanilla sauce or ice cream.
Heavenly coconut vanilla sauce
Cut the vanilla bean lengthwise and deseed it. Put all ingredients, except the starch, into a large enough pot.
Use a sieve to add the starch. Whisk continuously after the starch has been added.
Cook on medium to high heat and bring to a boil and turn down heat immediately so that it simmers. Let simmer for about 5 minutes. If it becomes too thick you can add more coconut milk or a little water.