If you are ever in the mood to bake a really impressive vegan dessert and don’t feel like fussing too much, then this super easy recipe for vegan apple strudel is for you!
Last night, my friend Kathy baked this delicious strudel for a holiday gathering and it was the hit of the night. Naturally, I asked her where she found the recipe. I was not surprised to learn that it came from Nava Atlas’s Veg Kitchen, one of my “go-to” sources for consistently great vegan recipes. After all, I discovered my favorite classic mushroom barley soup recipe from Nava’s wonderful website.
The original recipe came from Lauren Ulm’s Vegan Yum Yum, another great vegan recipe site. Believe it or not, this strudel is made with a Pepperidge Farm puff pastry sheet which is surprisingly vegan. You can find this puff pastry in the freezer section of any supermarket. Although it’s not the healthiest of vegan “foods” since it contains a pretty long list of ingredients including high fructose corn syrup and hydrogenated oil, it’s a great way to make an impressive dessert quickly. According to Kathy, they’re really easy to use, and only require 40 minutes of defrosting time. Since I hardly ever consume such ingredients, I won’t mind baking with them every once in a while.
VEGAN APPLE STRUDEL
1 Pepperidge Farm Puff Pastry Sheet, defrosted
3 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1 pinch nutmeg
1 pinch allspice
1 pinch salt
2 to 3 apples, peeled and thinly sliced
1 tablespoon lemon juice
2 tablespoons Earth Balance margarine, melted
Sugar, for topping
Defrost the puff pastry according to package directions (it takes approximately 30 to 40 minutes to defrost one sheet).
Preheat the oven to 375 degrees F.
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.
Place the apples in a line down the middle. Fold the dough over and tuck in the ends. Brush the strudel with the melted margarine 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 it cool for an additional 20 to 30 minutes before slicing, then serve.
Enjoy this simple strudel recipe, and always remember…
Bake to impress!