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With more cold days ahead, warm up with this delicious apple strudel that is sure to be a crowd pleaser! This is a wonderful dessert that the whole family will love whether its a weeknight treat or for when you have company over. Pair it with a hot cuppa or serve with vanilla ice cream for the perfect combination.
The Cinnamon Bark essential oil really adds a lovely spicy note to the strudel. Substitute Cinnamon Bark essential oil in any recipe that calls for ground cinnamon.
TIP You can double the recipe and make and bake 2 strudels at the same time, if you like. If you prefer you can use raisins and/or sultanas in place of dried wolfberries or a combination.
NOTE You can also use sliced pears for this recipe or a mixture of apple and pear, if you like.
- 1 sheet of regular or gluten-free puffed pastry
- 6 medium apples (peeled, cored, and thinly sliced)
- ½ cup wolfberries (soaked in warm water for 10 minutes, then drained well)
- ½ cup finely chopped walnuts, almonds or macadamia nuts (optional)
- 1 cup coconut sugar or brown sugar (to taste)
- ½ tsp cinnamon powder (optional)
- pinch of sea salt (to taste)
- ½ cup (110gm) melted butter, vegan butter or melted coconut oil (reserve 2 tbsp to brush on the strudel)
- ½ tsp vanilla essence (optional)
- 3 drops lemon essential oil (to taste)
- 1– 2 drops cinnamon bark essential oil (to taste)
- 1. Preheat the oven to 180C and prepare 2 pieces of baking paper the size of your baking tray. You’ll use one of the pieces to roll the strudel on and the other to bake it on.
- 2. In a large bowl combine apple slices, soaked wolfberries, chopped walnuts, coconut sugar, cinnamon powder, sea salt, melted butter (reserve 2 tbsp), vanilla essence, lemon essential oil and cinnamon bark essential oil. Mix well so everything is coated with the sugar and set aside until you are ready to make the strudel. You can chill the filling for up to one day then make the strudel. Bring the filling to room temperature before assembling the strudel.
- 3. Place the sheet of baking paper on the bench or a baking tray and brush with a little melted butter. Then lay the sheet of puff pastry on the baking paper and brush it with some melted butter.
- 4. Evenly spread the filling onto the dough leaving approx. a 1.2cm broader around the edges for sealing the strudel.
- 5. Fold the shorter side of the puff pastry over approx. ¼ of the length of the dough and then lift the baking paper at the short end of the pastry and gently roll the strudel onto itself.
- 6. Then pinch and tuck the ends (where the filling could spill out) under the strudel and transfer the strudel to the prepared baking tray by gently rolling it onto the tray. You can also just transfer the baking paper you rolled the strudel on, but it may have some of the filling and sugar on it that can burn that’s why I suggest using a second piece of baking paper for baking.
- 7. Brush the top of the strudel with the remaining melted butter and place the strudel in the oven.
- 8. Bake for approx. 30 minutes or until its golden brown. If it is browning a little too quickly loosely cover with baking paper and continue baking. Before cutting the strudel cool for at least 30 minutes and use a serrated knife to cut pieces. You can serve either warm or at room temperature with a dollop of cream, ice cream or non-dairy cream or ice cream.
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