Happy Sunday, beauties! How are you? Here, I am back with the umpteenth cold – as it usually happens when I get a few days off: typical. So I have been just taking it easy, watching a couple of series, doomscrolling on my phone and making healing food (Tomato and Turmeric Soup, drinking oregano oil in nettle tea, etc.). But you know I also love sweet stuff and while Skyping my parents, my mom told me that she made these mini-strudels so it got me the inspiration for how to use the many apples that I have and followed the recipe for a Vegan Apple Strudel by ConnoiseurusVeg.

Ingredients

• 3 cups thinly sliced and peeled apples (about 2 large or 3 medium apples, weighing about 1 pound)
• ¼ cup organic granulated sugar, plus more for sprinkling on top of the strudel
• ¼ cup raisins
• ¼ cup slivered almonds
• 1 ½ tablespoons rum
• 2 teaspoons lemon juice
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 sheet (about 8 ounces or 250 grams) vegan puff pastry, thawed
• 2 tablespoons non-dairy milk
• Organic powdered sugar, for topping, optional

Method

1. Preheat the oven to 400°F.
2. In a large mixing bowl, stir together the apples, sugar, raisins, almonds, rum, lemon juice, flour, vanilla, cinnamon and salt.
3. Place the puff pastry sheet onto a lightly floured piece of parchment paper and use a lightly floured rolling pin to roll it to a 12 x 14 inch rectangle.
4. Use a knife to cut approximately 1-inch strips down either (long) side of the rectangle, cutting the strips about a third of the way into the width of the rectangle (you can see a photo of this within the post above).
5. Spoon the filling down the center of the rectangle, leaving about 1 to 2 inches at the top and bottom ends.
6. Starting at the bottom, fold the strips inward at a slight diagonal, over the filling, pinching opposite strips together.
7. Brush the pastry with milk, then sprinkle it lightly with sugar.
8. Carefully transfer the parchment paper to a baking sheet.
9. Bake the strudel until the pastry is golden brown and the filling is bubbly inside, about 35 to 40 minutes.
10. Place the baking sheet on a cooling rack and let the strudel cool for a few minutes.
11. Optionally, sprinkle the strudel with powdered sugar.
12. Slice the strudel with a serrated knife and serve warm.

Enjoy!

Love,

TVCL xx