Gluten free Apple Strudel with Homemade Shortcrust Pastry (Vegan)
Gluten free, vegan apple strudel with homemade shortcrust pastry, easy and quick to make
Servings 8 slices
Ingredients
For the shortcrust pastry
- 2.5 tablespoon ground flax seed + 8 tablespoons water * (see notes)
- 7 oz (200 gr) brown rice flour (or 150 gr rice flour + 50 gr almond flour)
- 3.5 oz (100 gr) gf potato starch (or other gf starch)
- 2.4 oz (70 gr) brown sugar
- 1 teaspoon cream of tartar ** (see notes)
- ½ tsp baking soda ** (see notes)
- pinch of salt
- grated zest of one lemon
- 4.2 oz (120 gr) margarine / vegan butter
- 2 tablespoon rum or other gf liqueur
For the filling
- 2 apples (or 1 apple + 1 pear)
- 2 oz (60 gr) softened raisin
- 1 tablespoon gf rum or other liqueur
- 2 tablespoon brown sugar
- 3 tablespoon chopped almonds or other nuts
- ½ tablespoon cinnamon powder
- 2 tablespoon almond flour (or ground almonds)
- zest of half a lemon
Instructions
- Mix the ground flaxseed and water first (= egg replacer) and let it rest a few minutes
- In a bowl mix flours, sugar, cream of tartar + baking soda (you can sub these two with 1,5 teaspoon of baking powder), grated lemon zest and a pinch of salt
- Add the margarine, the flax-egg and the liqueur
- Mix all the ingredients in the bowl with a spoon, then as they start to turn into crumbles, move them on a board and knead the dough until it becomes firm
- Shape it into a “ball”, cover it with plastic wrap and refrigerate for at least an hour
- Pre-heat the oven at 160°C / 320°F
- Put the dough ball on a worktop between two sheets of parchment paper and roll the dough out into a ⅓ inch thick rectangular shape [more or less 13 x 10 inches / 35 x 25 cm]
- Peel the apples and cut them into small pieces, in a bowl mix them with all the ingredients for the filling
- Remove the piece of parchment paper on top of the rolled out dough
- Spread the mix at the center of the shortcrust
- Fold close the longer side edges on top (lift the bottom parchment paper to help you push the two long sides together) and then seal close the short-side edges too (with your fingers or pressing down with a fork) , so that the juicy precious filling won't run away while baking
- Cover the strudel with a thin layer of jam and some chopped almonds before baking, or leave it as is and dust it with some powdered sugar once it's baked and cooled down
- Carefully move the parchment paper with strudel on top to a baking tray and bake for 35 minutes ca., or until it's nice and golden on the bottom and on the top
- Once out of the oven, let it cool down, dust with powdered sugar and enjoy!
Video
Notes
*ground flax seeds (+water) can be omitted. They add extra softness to the pastry crust, but if you don't have them, simply mix all the other ingredients as per instructions and add one-two tablespoons of cold water at a time, in case the dough is too dry and doesn't stick together. Do so until you can form a dough ball
** baking soda + cream of tartar can be replaced with 1.5 teaspoons of baking powder