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    You are in: Home / Recipes / Chef Joey's Vegan Apple Strudel Recipe
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    Chef Joey's Vegan Apple Strudel

    Chef Joey's Vegan Apple Strudel. Photo by Chef Joey Z.

    1/1 Photo of Chef Joey's Vegan Apple Strudel

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Chef Joey Z.'s Note:

    Our neighbor, Jorge gave us cart blanch with his apple tree and this morning Stu picked me a dozen beautiful red organic apples. I didn't have any phyllo pastry so decided to use puff pastry. I wanted to add some dried fruit so am using dried blueberries. This makes two strudels. I didn't include the thawing time for the strudel in this recipe.

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    Units: US | Metric

    • 490.44 g package puff pastry (thawed-contains two sheets)
    • 12 medium apples (peeled, cored, thin sliced)
    • 59.14 ml coconut rum (optional)
    • 118.29 ml dried blueberries (or other dried berries)
    • 2.46 ml lemon extract
    • 177.44 ml raw sugar
    • 4.92 ml cinnamon
    • 0.25 ml sea salt
    • 118.29 ml vegan margarine (Earth Balance-melted)
    • 29.58 ml cold vegan margarine (cut into small pieces)


    1. 1
      Preheat your oven to 375'F and put your oven rack in the middle position.
    2. 2
      In a medium bowl combine the rum, lemon extract, sugar, salt and cinnamon. Mix together and set aside.
    3. 3
      Prepare your apples. I washed them, then used my food processor to slice them. I didn't peel my apples but did core them.
    4. 4
      I then put the apples into a large bowl and added the rum mixture and mixed well. Let this sit for a few minutes.
    5. 5
      You should see some moisture come out of the fruit. Save this and make a sauce out if it if you wish. I'm going to add a little arrowroot to it and heat it up and pour over the strudel when I serve it.
    6. 6
      Roll out your thawed puff pastry sheet to a 15x12 inch rectangle.
    7. 7
      Using a slotted spoon, place 1/2 the apple mixture onto the pastry leaving about 2" along the edges bare.
    8. 8
      Place 1 tablespoon of the cold vegan margarine cut into small pieces evenly on the top of the apple mixture and roll it up. Fold the edges at each end.
    9. 9
      Brush the whole strudel with the melted vegan margarine. Using a pair of scissors cut 3 slits evenly in the top and sprinkle with a little more cinnamon and sugar if you wish. I keep a mixture of this on hand for these types of recipes.
    10. 10
      Bake on a parchment lined baking sheet for 40 minutes, rotating the pan 1/2 way through the baking process until the pastry is puffed and brown.
    11. 11
      I had 1/2 cup of the rum mixture left. I mixed 2 teaspoons of arrowroot powder into the rum and gently hearted it until it boiled for a few minutes until thickened.
    12. 12
      I put this over the strudel and wow, was that delicious.
    13. 13
      Bon Appetit!

    Ratings & Reviews:


    Nutritional Facts for Chef Joey's Vegan Apple Strudel

    Serving Size: 1 (481 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 692.4
    Calories from Fat 284
    Total Fat 31.6 g
    Saturated Fat 7.9 g
    Cholesterol 0.0 mg
    Sodium 303.3 mg
    Total Carbohydrate 100.2 g
    Dietary Fiber 8.0 g
    Sugars 54.2 g
    Protein 6.7 g

    The following items or measurements are not included:

    dried blueberries

    vegan margarine

    vegan margarine

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