- 3 table spoons of sunflower oil
- 200g of white flower
- A knife tip of salt
- 75ml of warm water
- 1 kg of peeled and diced apples
- 40g of raisins
- 10g of cranberries (or an extra 10g of raisins)
- A splash of rum or amaretto (if you like)
- A small saucer of sunflower oil and brush (to apply sunflower oil onto the dough)
- 50g of small chopped almonds
- Icing sugar (to powder the apple strudel after backing)
- Prepare the dough.
- Dice the apples (if they are organic or home- grown apples you do not even have to peel them since the skin contains many nutrients)
- Put the apples in a separate bowl and add raisins, cranberries and rum/ amaretto (most -if not all- of the alcohol will evaporate in the oven and only leave the taste) and mix it together with two spoons.
- Leave the apple mixture to soak for a bit.
- Roll out the dough into an oval shape (usually there is enough dough to divide it and make two apple strudels out of it).
- Brush a thin layer of sunflower oil onto the dough.
- Distribute the almond pieces over the area of the dough.
- Then distribute the apple and raisins in the middle piece of the dough and fold the ends of the dough together so that all the content is embraced by the dough.
- Carefully place the apple strudels onto a baking tray (it is recommended to get help from someone else so that the strudel does not dissemble).
- Place the tray into the pre-heated oven and bake it at around 180°C
- Leave in the oven for 20- 30 minutes
- It will be ready when the top is hard, crispy and golden.
- As you take it out brush some sunflower oil on the top and distribute icing sugar over the surface of it.
- Wait for it to cool a bit and voilà you will have a delicious traditional German desert ready!
I have loved apple strudel all my life and that is why it is so great that it is actually a vegan recipe (although sometimes people melt butter over the top of the strudel so be careful if you want to buy or order it in restaurants).
Other than that I hope you enjoy it as much as I do! Guten Appetit!