Dairy-Free Apfelstrudel
Indulge in the classic flavors of Austria with this Dairy-Free Apfelstrudel recipe, a perfect dessert for plant-based diets or lactose-sensitive eaters. Featuring layers of crispy, golden phyllo dough wrapped around a spiced apple filling, this strudel is filled with juicy Granny Smith apples, sweet raisins, crunchy walnuts, and a hint of cinnamon for warm, comforting flavor. Coconut oil replaces traditional butter, making this a vegan-friendly treat without compromising its flaky texture. The addition of breadcrumbs ensures that the apple juices are perfectly absorbed, creating a filling that’s both tender and rich. Ready in just over an hour, this dessert is ideal for special occasions or cozy gatherings. Serve slightly warm with a dusting of powdered sugar, and savor every bite of this dairy-free twist on a beloved classic!
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Recipe Information
Ingredients
- 8 sheets Phyllo dough sheets
- 4 Granny Smith apples
- 0.5 cup Brown sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 cup Raisins
- 0.5 cup Chopped walnuts
- 0.25 cup Coconut oil
- 0.5 cup Breadcrumbs
- 1 teaspoon Vanilla extract
- Optional for dusting Powdered sugar
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and core the apples, then chop them into small chunks.
In a large bowl, combine the chopped apples, brown sugar, lemon juice, cinnamon, raisins, walnuts, and vanilla extract. Mix well and set aside.
Melt the coconut oil in a small saucepan over low heat or in a microwave-safe bowl.
On a clean kitchen towel, lay out one phyllo sheet, and brush lightly with melted coconut oil. Layer another sheet on top and brush with more coconut oil. Repeat until all 8 sheets are used, brushing each layer with oil.
Sprinkle the breadcrumbs evenly across the top layer of phyllo, leaving a 1-inch border.
Spread the apple mixture evenly over the breadcrumbs.
Using the towel to help you, carefully roll the phyllo and apple mixture into a log, starting from the side closest to you. Once rolled, carefully transfer the strudel to the prepared baking sheet, seam side down.
Brush the entire surface with any remaining melted coconut oil.
Bake for 30 to 35 minutes, or until the strudel is golden brown and crispy.
Let it cool slightly, then dust with powdered sugar before serving, if desired.
Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 475.2 g | 173% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 299.8 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
