Apple Strudel

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Things to be grateful for the past week:

  • Billie Holiday. Happy belated, you star.
  • Extended periods of concentration
  • My mum’s lipstick (oops).
  • Discovering new, creative inspiration all around me, in the air, sights, people (Instagram aside, of course).
  • Daily yoga practice. Still trying to get better at certain inversions and balances. Nothing else truly grounds and invigorates me.
  • Love. Everywhere. Phone calls or video calls. Precious and genuine.
  • Making mistakes, and distinct feelings of unease. And then letting the right balance of stoicism and determination kick in. Feel, embrace, face obstacles, before trying to untangle and change them.
  • Coming across the cutest café (named Moreish) near the Wellcome Collection full of delicious vegan options, including vegan gelato!!
  • Coming up with more easy, AMAZING new recipes which I am so excited to release week after week! And just refining some sweet (literally) cult classics whenever I can. Snickerdoodles, red velvet cake, carrot cake, fudgy brownies galore. These things just can’t go wrong.My most recent experiment was particularly exciting and got me squealing on my knees at 10pm last night. Seriously.

Over the Easter weekend I was privileged enough to be hosted by my boyfriend’s family in Austria. On the plane ride back, my hands were itching to start playing with the Austrian cult classic– yes, the one and only apple strudel. I remember my first encounter with the traditional Austrian pastry before I went vegan so distinctly, The first bite was an explosion of thick-cut chunks of tender, stewed, cinnamony apple, enveloped in light-as-air, flaky pastry. Drenched in vanilla sauce (you usually douse your pastry in either this or vanilla ice cream if you have it), each vanilla speckle visible in pure, vivid ivory, if ivory could be so vivid. It’s the perfectly flaky pastry encasing soft apple, firm yet two steps away from being mush upon the pressure of your spoon, that I wished to replicate the past weekend.

And that I did.

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This easy vegan apple strudel is about an hour away from you if you feel like buying some filo tonight. Seriously, it’s so darn easy and delicious I can’t possibly think of what is stopping you. Since I was only making this for me and my uncle last weekend, the strudel I ended up with was a rather small thing of a sausage, but nevertheless satisfying in portion. Double the ingredients if you wish to make this for a larger party or, say, 5 or more friends who are more cautious than carefree when it comes to dessert after a hefty dinner of pot stickers and the likes on a Saturday night. I personally enjoy any dessert a la mode, as opposed to drenching it in custard or vanilla sauce. Ice cream any day for me, who’s with me?? I also drizzled over some of my homemade salted caramel sauce of extra pizzaz, though any sauce is of course optional, if you’re the sort who also hates stuff like sweet chilli sauce. Is that even possible?

Filo pastry actually comes in so handy for these types of dessert– I like to chuck mine in the freezer and let it thaw for at least 3 hours or overnight in the fridge to be used the next day.

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Apple Strudel (makes one 4×8-inch strudel. enough for 2-3 people)

Ingredients

2 large apples, diced

juice of half a lemon

1 tbsp ground cinnamon

2 and a half sheets of filo pastry, with the 2 larger ones cut in the middle along the longer edge, so you end up with 5 halves. If you’re using frozen filo pastry

A handful, or about 30g of chopped nuts (or buckwheat groats, as I used in my case since I didn’t have many nuts lying around– sacrilege!), and some extra for sprinkling later on

4 tbsp vegan butter, melted in the microwave

4 tbsp brown or coconut sugar

Directions

Preheat your oven to 180C (350C). In a bowl, mix together the chopped apple, cinnamon, lemon and nuts. If you don’t have any nuts or buckwheat groats, granola or any trailer mix sort of thing works well too. Set the bowl aside.

Place a piece of parchment paper that fits a standard baking tray, and place the paper on the tray. Flour the parchment and lay down one sheet of filo pastry. Carefully (filo pastry is quite delicate) brush on some vegan butter, then sprinkle on a tablespoon of brown or coconut sugar, then some of your finely chopped nuts/granola/something crunchy basically! Then lay down your second piece of pastry and repeat. Repeat until all five sheets are used up. Place the filling in the middle of the pastry, leaving a border of an inch from the shorter edge (breadth) and 2 inches from the longer edge (length). Refer to the pictures above for a clearer idea of what I’m saying. Using a sharp knife, roughly cut lines going from the edge of your filling to the length of the pastry, spaced 2 cm away from each other and parallel to each other. The lines should match up to each other on both sides of the filling.

Carefully fold the strips of pastry towards the middle, using the extra melted butter to stick any overlapping bits together. Continue doing this along the length of the strudel until you reach the bottom. Brush the top of the pastry with more melted butter, sprinkle on some brown sugar, and bake in the preheated oven for 25 minutes. The pastry should not be dark, but crispy all the same. Serve with a healthy dollop of vegan vanilla ice cream, and more nuts for crunch. This can be kept in the fridge for a few days

 

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