Vegan Apple Strudel - from scratch!

The dough for the iconic Austrian apple strudel is stretched paper thin on the back of your hands and filled with apples, bread crumbs and cinnamon.

Prep Time: 30

Cook Time: 30

Resting time : 1

Total Time: 2

Servings: Servings

Mix all dough ingredients together and knead for 5 - 10 min into a smooth dough.
Place in a lightly oiled bowl, cover with a lid or a tea towel. Let dough rest for 1 hour.

Cut the apples into thin slices.
Mix the apple slices with the sugar and cinnamon.
In a frying pan, toast the breadcrumbs on medium heat until golden brown. Stir continuously!
Careful: Once the pan gets hot, the breadcrumbs change colour very quickly and can burn easily. When done, keep stirring after removing from heat, or quickly transfer to a different container.

Preheat the oven to 180˚C, fan.
Sprinkle a rather large tea towel or table cloth generously with flour. On it, roll out the dough with a rolling pin until it’s about 3-5 mm thick. Turn over occasionally.
Slide your hands under the dough. From the center outwards, stretch out the dough on your hands.
Work your way around the whole dough until you get a sheet of about the size of a baking tray. Ideally, the dough is so thin, it gets transparent.

Top one half of the sheet of dough with the breadcrumbs, followed by the apple mix. Spare about 7 cm around the edges.
Brush the other half of the dough with vegetable oil.
Using the tea towel beneath, fold the long edges over the filling. You can fold the sides now as well, or close the ends of the strudel after rolling. Roll the strudel, again utilising the tea towel, beginning at the side with the filling.
Roll the strudel off the tea towel onto a baking sheet lined with baking paper.
Bake at 180˚C fan, for 30 minutes, until the strudel is crisp and brown.
When the strudel comes out of the oven, sprinkle with icing sugar.

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