Vegan Apfelstrudel
Transport your taste buds to Austria with this delightful Vegan Apfelstrudel! This plant-based twist on the classic dessert features tender Granny Smith apples spiced with cinnamon, nutmeg, and a hint of lemon juice, paired with sweet raisins and crunchy walnuts for incredible texture and flavor. Wrapped in buttery layers of flaky phyllo pastry and finished with a golden bake, this treat is as visually stunning as it is mouthwatering. Toasted breadcrumbs add an irresistible crispness to every bite, while a dusting of powdered sugar gives it a picture-perfect finish. Ready in just an hour, this recipe is ideal for impressing guests or enjoying as a cozy dessert with a scoop of vegan vanilla ice cream. If you’re searching for an easy yet elegant vegan dessert, this Apfelstrudel is the perfect choice!
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Recipe Information
Ingredients
- 8 sheets Phyllo pastry sheets
- 3 medium Apples (preferably Granny Smith)
- 75 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 50 grams Raisins
- 50 grams Chopped walnuts
- 50 grams Breadcrumbs
- 50 grams Vegan butter
- 2 tablespoons 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 thin slices or small cubes. Place them in a mixing bowl.
Add the brown sugar, cinnamon, nutmeg, and lemon juice to the apples. Mix well until the apple pieces are evenly coated.
Stir in the raisins and chopped walnuts, ensuring they are evenly distributed throughout the mixture.
In a small pan, melt 25 grams of vegan butter over medium heat. Add the breadcrumbs and toast them until they are golden brown. Remove from the heat and let cool slightly.
Lay one phyllo sheet on a clean, dry surface. Brush it lightly with melted vegan butter, then sprinkle a small handful of toasted breadcrumbs evenly over the sheet.
Place another phyllo sheet on top, then repeat the brushing and sprinkling process. Continue this until all eight sheets are layered.
Spoon the apple mixture evenly along one short edge of the phyllo stack, leaving about two inches of space along the edge. Fold the short edges over the filling and carefully roll the strudel up, keeping it tight but without tearing the pastry.
Transfer the strudel to the prepared baking sheet with the seam side down. Brush the top with a little more melted vegan butter.
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.
Remove from the oven and allow to cool slightly. Dust with powdered sugar before slicing and serving.
Serve warm, optionally with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped cream.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 30.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 246 mg | 5% | |
*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.
