Vegan Strudel I looked at a lot of strudel recipes and ended up combining 2 of them and using parts of my friend Gönül’s börek idea. You will need 2½ yufkas for this recipe (some of the recipes called for phyllo dough, so that could be a route you could go too). First I heated up 7 Tbsp. of vegetable oil and added 1 cup of bread crumbs. I cooked that until the bread crumbs were brown and set it aside. Next I put ½ cup of raisins in ¼ cup of apple juice and let them sit. Meanwhile, make a slurry (a new word for me) of 2 Tbsp. corn starch and ¼ cup of apple juice. Set aside. Peel, core and dice 4 granny smith apples and put them in a sauce pan. Pour the juice off of the raisins into a 1-cup measuring cup and put the raisins in with the apples. Fill the measuring cup up with more apple juice and add the 1 cup apple juice to the pan. Add 1 tsp ground cinnamon and 3 Tbsp. sugar. Cook until the apples are tender and then add your slurry. Cook for a couple of minutes more and then remove from the heat. Roughly chop up 1 cup of walnuts. Have them standing by. Melt 5 Tbsp. margarine or other light oil and have that standing by. Build this on a cookie sheet with a silpat so that it will be easier to deal with when all is said and done. Lay down your first two layers and brush oil on them. Then sprinkle with the bread crumbs and the walnuts. Add another layer and then repeat the oil, bread crumbs and walnuts. After you lay down the fifth layer, spread your apple mixture over the top. top that with the rest of the bread crumbs and the walnuts. Roll the whole thing up like a big burrito with the seam side down. Brush the top with oil. Bake for about 25 to 30 minutes in a hot oven (450°F/232°C) until browned. Let it cool before serving. It was really tasty as-is, but tomorrow I have a guest coming and so I’ll probably make up a nice vegan vanilla sauce to top it with.
Posted on: Mon, 22 Dec 2014 18:26:34 +0000
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