Lenten apple strudel
4 servings
150 minutes
Vegan apple strudel is a refined treat from German cuisine. Its history traces back to ancient baking traditions where masters created delicate layered dough capable of wrapping aromatic fillings. This strudel impresses with its harmonious taste: tart-sweet apples soaked in lemon juice and cinnamon blend with soft raisins and crunchy nuts, creating a rich flavor bouquet. The dish's uniqueness lies in its lightness and versatility – perfect for both morning tea and festive dinners. The thin dough, stretched by hand to transparency, turns the strudel into a culinary masterpiece, while a delicate dusting of powdered sugar gives the dessert an elegant appearance. Enjoying this pie is an immersion into traditions and a cozy atmosphere.
1
Mix flour with warm water and salt, gradually add olive oil, and knead a soft, slightly sticky dough. Cover the dough with plastic wrap and let it rest for 2 hours.
- Wheat flour: 200 g
- Water: 150 ml
- Olive oil: 1 tablespoon
- Salt: pinch
2
Peel and slice the apples into thin wedges. Soak the raisins in hot water for 5 minutes and drain. Mix the apples and raisins, sprinkle with sugar and cinnamon, drizzle with lemon juice, and let sit until the sugar dissolves.
- Apple: 4 pieces
- Raisin: 100 g
- Sugar: 60 g
- Cinnamon: 1 teaspoon
- Lemon juice: 15 ml
3
Generously sprinkle flour on a clean kitchen towel, place the dough on it, and roll it out into a rectangle not too thin. Then stretch the dough by hand in a circle until it becomes transparent like tissue paper. Trim the tough edges.
- Wheat flour: 200 g
4
Spread nuts on the dough, then add the apple filling and roll it up with a towel. Transfer the roll to a baking tray and bake at 180 degrees for 30 minutes or until golden brown. Let the strudel cool and dust with powdered sugar.
- Walnuts: 2 tablespoons
- Apple: 4 pieces
- Sugar: 60 g