Vegan Apfelstrudel
Apfelstrudel is one of Austria’s most beloved traditional desserts, famous for its ultra‑thin, flaky pastry and warm, spiced apple filling. This vegan version keeps every bit of the classic taste and texture: crisp golden layers wrapping sweet‑tart apples, plump raisins, fragrant cinnamon, and toasted breadcrumbs — with no eggs, dairy, or animal products at all. It smells wonderful while baking and tastes just as authentic as the original.
Shared by robert
Time
100 min
Serves
5
Difficulty
medium
đź›’ Ingredients
- #Strudel Pastry;
- 250g plain flour
- 1 tbsp neutral oil
- 150ml warm water
- Pinch of salt
- 2 tbsp melted vegan butter (for brushing)
- #Apple Filling;
- 1kg firm apples (Granny Smith works best), peeled, cored, thinly sliced
- 80g brown sugar
- 1 tbsp lemon juice + 1 tsp zest
- 1 tsp ground cinnamon
- 50g raisins
- 50g toasted vegan breadcrumbs
- 2 tbsp melted vegan butter
- Icing sugar for dusting
👩‍🍳 Instructions
- 1
Mix flour, salt, oil, and warm water into a soft dough. Knead for a few minutes until smooth and elastic, then cover and let it rest for 30 minutes — this makes it easy to stretch later.
- 2
Toss sliced apples with lemon juice, zest, sugar, cinnamon, raisins, melted butter, and toasted breadcrumbs. The crumbs soak up extra juice so the pastry stays crisp.
- 3
Lay a clean floured cloth on your table. Roll out the dough gently, then carefully stretch it from the centre until it is paper‑thin and almost see‑through
- 4
Spread the filling evenly along one long edge. Use the cloth to help roll it up neatly into a log, tucking the ends in to seal.
- 5
Place onto a baking tray lined with paper. Brush the top generously with melted vegan butter, then bake until golden and crisp all over.
- 6
Let it cool slightly, dust thickly with icing sugar, then slice and serve warm.