There’s nothing like a warm, flaky apple strudel ! This version wraps tender spiced apples in vegan puff pastry —and it makes two, so you can enjoy one now and freeze one for later!
Apple pie is the most popular apple dessert, followed by apple crisp , but let’s not forget about apple strudel! Instead of pie crust, it uses flaky puff pastry to envelop cinnamon-spiced baked apples dotted with plump raisins. The thing I love most about apple strudel—well, aside from those tender cinnamon apples—is that it works for breakfast or dessert. I’m happy to have reason to enjoy a slice twice in one day!
Why You’ll Love This Apple Strudel Recipe
- Apple strudel made vegan . Typical apple strudel recipes are made with puff pastry, which is full of butter. But swap in my vegan puff pastry recipe and you’ve got a treat everyone can enjoy!
- Easy to customise . You can use this apple strudel recipe as a template and put your own unique spin on it. As long as the ingredient ratios are the same, it will work!
- Perfect for any occasion . This vegan apple strudel is the perfect dessert for any occasion, whether it’s a holiday brunch or dinner party with friends. (Especially if you top it with a scoop of vegan ice cream !) Since it makes two, you can keep one in the freezer for when you have unexpected guests!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan puff pastry – I use my homemade vegan puff pastry recipe. You can also purchase frozen vegan puff pastry if you are rushed for time.
- Apples – Peeled, cored, and thinly sliced.
- Brown sugar – Or coconut sugar , if you prefer.
- Spices – Ground cinnamon and nutmeg add cozy flavour.
- Raisins – If you’re not a raisin fan, you can leave them out.
- Lemon juice
- Cornstarch – To thicken the juices that bake off of the apples.
- Breadcrumbs – This may seem like an odd ingredient, but it helps form a barrier between the filling and puff pastry to keep it from getting soggy.
- Plant-based milk
- Powdered sugar
How to Make Apple Strudel
Make apple filling.
- Make the filling . Toss the apples with the brown sugar, spices, raisins, lemon juice, and cornstarch and let the mixture sit for 10 to 15 minutes.
- Prepare the puff pastry . Roll out half of the puff pastry into a 10×12 rectangle on a lightly floured surface. Transfer it to a parchment-lined baking sheet.
- Add the filling . Sprinkle half the breadcrumbs over the puff pastry. Then spoon half of the apple filling down the middle section, leaving a border at the top and bottom.
Cut an even number of strips on each side.
- Cut the sides into strips . Cut an even number of horizontal strips along both sides of the puff pastry.
- Braid and seal . Fold the strips over the filling, alternating from one side to the next. Fold the top and bottom over the filling to seal.
- Repeat . Use the remaining puff pastry and filling to make a second apple strudel.
Fold and seal strudel. Brush with milk.
- Bake . Brush the strudels with milk, then bake at 400ºF for 25-30 minutes, or until the pastry is golden brown and flaky.
- Serve . Let the apple strudel rest a few minutes, then slice and dust with powdered sugar.
Tips for Success
- Use the right apples . Choose apples that are firm and tart or sweet-tart, such as Granny Smith or Honeycrisp. You don’t want apples that will go mushy when baked!
- Chill the pastry . Keep your puff pastry cold before using it and work quickly when handling it. If it gets too warm, it won’t bake up as flaky.
- Monitor the baking . Keep an eye on the apple strudel towards the end of baking to prevent over-browning. If needed, tent the pastry with foil to protect it from burning.
Variations
- Add some pears . Firm pears (like Asian pears) can be swapped in for all or part of the apples.
- Give it some sparkle and crunch . After brushing the milk over the strudels, sprinkle coarse sugar (like Deme r ara or Turbinado ) over the top.
- Make it nutty . Add chopped walnuts to the filling.
- Swap out the raisins . If you want to try another dried fruit, cranberries would be excellent!
- Add rum raisins . Soak the raisins in warm spiced rum before adding them to the filling. This makes them plump, tender, and delicious!
- Drizzle caramel over the top . Add vegan caramel sauce to the apple strudel just before serving.
How to Store
- Room Temperature : Store leftover apple strudel at room temperature for up to 2 days. Cover it loosely with foil or parchment paper (as opposed to wrapping it tightly) to keep the exterior flaky.
- Freezer : You can freeze apple strudel for up to 3 months. I recommend freezing it before baking, then adding a few extra minutes to the baking time. If you want to freeze leftovers, you can do that too and simply thaw at room temperature. Either way, wrap the apple strudel well and place it in an airtight container or freezer bag.
More Vegan Apple Recipes
- Apple Cranberry Crisp
- Apple Pie Pancakes
- Vegan Apple Pie Bars (with Salted Caramel)
- Apple Streusel Muffins
- Baked Apples Stuffed with Cinnamon Oat Crisp (Vegan)
Ingredients
- 1 batch vegan puff pastry
- 4 medium apples , peeled, cored, and thinly sliced; Granny Smith or Honeycrisp work well
- ¼ cup brown sugar , or coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ½ cup breadcrumbs
- plant-based milk , for brushing
- powdered sugar , for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, raisins, lemon juice, and cornstarch. Toss until the apples are evenly coated. Let it sit for about 10-15 minutes.
- On a lightly floured surface, roll out half of the puff pastry sheet into a rectangle about 10×12 inch. Place it on a parchment-lined baking sheet.
- Visually divide the puff pastry into three vertical sections. The middle section will hold the filling
- Sprinkle half of the breadcrumbs evenly over the puff pastry to absorb moisture. Then, spoon half of the apple filling down the center of the pastry, leaving 1.5 inch space on the top and bottom to seal.
- On each of the two outer sections, use a sharp knife to cut horizontal slits, about 1-inch wide (2.5 cm), creating strips along both sides. These strips will be folded over the filling to form the braid. Make sure the number of strips on each side is even.
- Starting at the top, fold one strip from the left side over the filling, followed by a strip from the right side, crossing them diagonally over the filling to form a braid. Continue alternating strips from each side until the entire strudel is braided
- Fold the top and bottom ends of the pastry over the filling to seal them, tucking the ends under to secure.
- Repeat the steps with the second half of the puff pastry sheet, making a second strudel.
- Brush the braided pastries with plant-based milk for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
- Once baked, let the strudel cool for a few minutes before slicing. Dust with powdered sugar and serve warm.
Notes
- Room Temperature : Store leftover apple strudel at room temperature for up to 2 days. Cover it loosely with foil or parchment paper (as opposed to wrapping it tightly) to keep the exterior flaky.
- Freezer : You can freeze apple strudel for up to 3 months. I recommend freezing it before baking, then adding a few extra minutes to the baking time. If you want to freeze leftovers, you can do that too and simply thaw at room temperature. Either way, wrap the apple strudel well and place it in an airtight container or freezer bag.
Apple Strudel
Ingredients
- 1 batch vegan puff pastry
- 4 medium apples peeled, cored, and thinly sliced; Granny Smith or Honeycrisp work well
- ¼ cup brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ½ cup breadcrumbs
- plant-based milk for brushing
- powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, raisins, lemon juice, and cornstarch. Toss until the apples are evenly coated. Let it sit for about 10-15 minutes.
- On a lightly floured surface, roll out half of the puff pastry sheet into a rectangle about 10×12 inch. Place it on a parchment-lined baking sheet.
- Visually divide the puff pastry into three vertical sections. The middle section will hold the filling
- Sprinkle half of the breadcrumbs evenly over the puff pastry to absorb moisture. Then, spoon half of the apple filling down the center of the pastry, leaving 1.5 inch space on the top and bottom to seal.
- On each of the two outer sections, use a sharp knife to cut horizontal slits, about 1-inch wide (2.5 cm), creating strips along both sides. These strips will be folded over the filling to form the braid. Make sure the number of strips on each side is even.
- Starting at the top, fold one strip from the left side over the filling, followed by a strip from the right side, crossing them diagonally over the filling to form a braid. Continue alternating strips from each side until the entire strudel is braided
- Fold the top and bottom ends of the pastry over the filling to seal them, tucking the ends under to secure.
- Repeat the steps with the second half of the puff pastry sheet, making a second strudel.
- Brush the braided pastries with plant-based milk for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
- Once baked, let the strudel cool for a few minutes before slicing. Dust with powdered sugar and serve warm.
Notes
- Room Temperature : Store leftover apple strudel at room temperature for up to 2 days. Cover it loosely with foil or parchment paper (as opposed to wrapping it tightly) to keep the exterior flaky.
- Freezer : You can freeze apple strudel for up to 3 months. I recommend freezing it before baking, then adding a few extra minutes to the baking time. If you want to freeze leftovers, you can do that too and simply thaw at room temperature. Either way, wrap the apple strudel well and place it in an airtight container or freezer bag.
Nutrition
Apple Strudel https://jessicainthekitchen.com/apple-strudel/ November 22, 2024
For a simple cocktail that’s elegant, crisp, and bubbly—but also something a little bit different—try this kir royale recipe! Made with sparkling wine and crème de cassis, it’s absolutely divine.
What Is a Kir Royale?
A kir royale is a classic French cocktail that has similar vibes to a mimosa or peach Bellini . Like mimosas, the kir royale is effervescent and fruity, but the kir royale is a little extra boozy since it swaps the orange juice for crème de cassis, a sweet red liqueur made from blackcurrants.
The taste of a kir royale is sweet, tart, and crisp. This is not an overly sweet cocktail, though—instead, it’s just nicely balanced. It’s also a great drink to enjoy year-round!
Why You’ll Love This Kir Royale Recipe
- Easy to make . The kir royale only has two ingredients, and you don’t need any fancy bar equipment either, so it’s doable even if you’re not an expert mixologist.
- Elegant and sophisticated . Maybe it’s the champagne, maybe it’s the French origin story, but the kir royale just has an air of sophistication to it. You’ll feel a little fancy sipping on this one!
- Perfect for celebrations . Whether it’s a wedding, anniversary, or New Year’s Eve party, this cocktail is perfect for a celebration. Why just have a glass of champagne when you can have a kir royale instead!?
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Crème de cassis – This is the key ingredient that makes a kir royale a kir royale. That said, if you don’t have crème de cassis on hand, you can use Chambord, a raspberry liqueur, instead.
- Dry sparkling wine – Brut Champagne or Prosecco both work.
- Garnish – Take it up a notch with fresh raspberries or a lemon twist.
Pour crème de cassis into chilled glasses.
How to Make a Kir Royale
- Prepare . Chill the champagne flute or coupe.
- Add the liqueur . Pour the crème de cassis into the glass.
- Add the bubbly . Tilt the glass slightly and pour in the sparkling wine.
- Garnish and serve . Add fresh raspberries or a lemon twist, then enjoy!
Tips and Variations
- Make a lemon twist . It’s easy! Cut a round slice of lemon, then pull off the peel and scrape off the pith. Wrap the peel around your pinky, a chopstick, or the stem of a champagne glass and hold it with your hand to warm the peel so it molds into a twist.
- Keep it cold . Use frozen raspberries instead of fresh to keep your drink chilled without diluting it with ice.
- Prep a big batch . Scale up the recipe by gently stirring together crème de cassis and sparkling wine in a pitcher. This only works if you plan on serving right away, the sparkling wine will begin losing its bubbles quickly.
More Cocktail Recipes
- Winter Cranberry Gin Fizz Cocktail (With Cran-Rosemary Infused Simple Syrup)
- Pineapple Coconut Rum Cocktail
- Hot Buttered Rum
- Christmas Punch
- Mango Mojito
Ingredients
- 2 teaspoons crème de cassis , or Chambord, 10 ml
- 4 ounces dry sparkling wine , such as Brut Champagne or Prosecco, about 120 ml
- fresh raspberries , optional garnish
- lemon twist , optional garnish
Instructions
- Chill your champagne flute or coupe.
- Pour the crème de cassis into the glass.
- Tilt the glass slightly to preserve the bubbles in your champagne or sparkling wine, then gently pour the sparkling wine.
- Garnish with fresh raspberries or a lemon twist if desired.
- Serve and enjoy!
