Vegan Strudel is on the plate !
As a bavarian girl I have eaten “Apfelstrudel” countless times especially during my childhood . It was part of our weekly menu in my mothers house and of course is was made with lots of butter & love. I recently found out that outside of the “Alpine perimeter” there are a lot of strudel fans. So I decided to open a VEGAN STRUDEL LAB for several weeks at my Lisbon Base (thanks to Carine;-).
I developed for you several sweet and salty variations of the classic Vienna Apple Strudel in a vegan style without eggs and butter !
You will see it´s just so yumeee!
A strudel (/ˈstruːdəl/, German: [ˈʃtʁuːdəl]) is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire. Strudel is most often associated with Austrian cuisine but is also a traditional pastry in the whole area of the former Austro-Hungarian Empire. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Vienna City Library from.The pastry descends from similar Near Eastern pastries (see baklava and Turkish cuisine).
The best-known traditional strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seedstrudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings.
The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.
The numerous pastries, which are now connected to the Viennese cuisine, owe their origin to the rigorous Fast precepts of the Catholic Church. At around 150 days a year the faithful were allowed to eat meat. Since fish was often very expensive, numerous vegetables, eggs and meat dishes developed …
- 2 cups of flour
- 2 tbsp of corn flour
- 8 tbsp of sunflower oil
- 100 ml water (1/3 cup)
- A pinch of salt
- A dash of vinegar
- 4 cups of medium sour apples cut into small cubes.
- 1 cup of brown sugar
- Juice of 1 lemon
- 1/3 cup of dried raisins
- 1/2 cup of almonds
- 1 tbsp of cinnamon
- 1 tsp of finely chopped ginger
- 1 packet of vanilla sugar
- 1/2 tsp of green cardamon
- 1/3 cup of breadcrumbs or manioc flour
- Serving: coconut milk with curcuma
- Combine all ingredients in a bowl and knead well.
- At the end form a ball and let rest for 1h covered.
- After 1h roll out thinly on a floured surface like in the video below.
- Mix all ingredients (except the breadcrumbs) in a bowl and leave them covered 15 min.
- Sprinkle the dough with the breadcrumbs.
- Cover 1/3 of the doughs surface with the filling on one side.
- Brush the edges with olive oil.
- Roll on the dough from the side with the filling to a Strudel.
- Press the ends together.
- Brush the surface with olive oil.
- Bake 40-45 minutes by 180 °.
- All recipes are in a creative - intuitive cooking style - as inspiration and indicator for your own variations.
- All ingredients and quantities are approximative.
- All ingredients are bio and cruelty-free.
An Guat´n !