Vegan Apfelstrudel

Indulge in the classic flavors of Germany with this Vegan Apfelstrudel, a plant-based twist on the traditional apple-filled pastry. Layers of crisp, golden phyllo dough encase a luscious filling of tart Granny Smith apples, sweet raisins, nutty walnuts, and a dash of warm spices like cinnamon and nutmeg. The addition of toasted breadcrumbs adds a subtle crunch, while a hint of lemon juice brightens up the rich flavors. Brushed with melted vegan butter and baked to perfection, this dessert is finished with a light dusting of powdered sugar for an elegant touch. Ready in just one hour, this dairy-free and egg-free treat is perfect for impressing guests or satisfying your sweet tooth. Pair it with a scoop of vegan vanilla ice cream or whipped cream for a decadent, cruelty-free dessert experience.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Peel and core the apples, then chop them into thin slices or small cubes. Place them in a mixing bowl.

Step 3

Add the brown sugar, cinnamon, nutmeg, and lemon juice to the apples. Mix well until the apple pieces are evenly coated.

Step 4

Stir in the raisins and chopped walnuts, ensuring they are evenly distributed throughout the mixture.

Step 5

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.

Step 6

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.

Step 7

Place another phyllo sheet on top, then repeat the brushing and sprinkling process. Continue this until all eight sheets are layered.

Step 8

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.

Step 9

Transfer the strudel to the prepared baking sheet with the seam side down. Brush the top with a little more melted vegan butter.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.

Step 11

Remove from the oven and allow to cool slightly. Dust with powdered sugar before slicing and serving.

Step 12

Serve warm, optionally with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped cream.

Nutrition Facts

Serving size	(990.8g)

Amount per serving	% Daily Value*
Calories	2086.8

Total Fat 77.0g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1925.7mg	0%
Total Carbohydrate 342.2g	0%
Dietary Fiber 22.2g	0%
Total Sugars 180.3g
Protein 27.0g	0%

Vitamin D 0IU	0%
Calcium 213.5mg	0%
Iron 5.8mg	0%
Potassium 1294.9mg	0%

*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.

Source of Calories

Fat: 31.9%

Protein: 5.0%

Carbs: 63.1%