Vegan Apple Strudel
Flaky puff pastry wrapped around spiced Granny Smith apples and plump raisins — a fully vegan take on the classic German strudel. Just 15 minutes of prep, 40 minutes in the oven, and a dusting of icing sugar before serving.
Ingredients
- 1 sheet puff pastry room temperature
- 2 Granny Smith apples peeled
- ½ tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp nutmeg
- 4 Tbsp brown sugar
- 1 Tbsp flour
- ¼ cup raisins
- 2 Tbsp icing sugar
Instructions
- Preheat the oven to 200°C.
- In a bowl, mix together the cinnamon, cardamom, nutmeg, brown sugar and flour.
- Put the raisins in a small bowl, cover with warm water and let them soak.
- Cut the apples into small cubes and add them to a large bowl.
- Add the sugar and spice mixture over the apples, toss to coat and let it sit.
- Meanwhile, roll out the puff pastry on a lightly floured surface.
- Drain the raisins and stir them into the apple mixture.
- Spread the apple mixture along the bottom half of the long side of the pastry, leaving a small border around the edges.
- Fold in the short sides, then roll up the pastry.
- Place the strudel on a baking sheet, seam side down.
- Cut a few diagonal slashes on top of the strudel.
- Bake for about 40 minutes, or until lightly golden.
- Let cool, dust with icing sugar and serve.
Notes
Check the puff pastry label before you buy: many store-bought brands are accidentally vegan, but some are made with butter. The strudel is best warm on the day it's baked — store leftovers in an airtight container at room temperature for up to 2 days and reheat in the oven for a few minutes to crisp the pastry back up.