Vegan Strudel

Introducing the Vegan Strudel that is very delicious, has an amazing texture, and great taste, and is very nutritious; furthermore, it is free of gluten and dairy.

Tips for making this recipe:

The dough used to make ravioli or pierogi is similar to that use to make strudel.  Using a rolling pin, lay out the dough first, and then use your hands to stretch it extremely thin. finer the batter, more flavorful and the cooking area towel creation is going to shine through.

Ingredients:

• All-purpose flour: 1 cup.
• Warm water: 1/4 cup.
• Coconut oil: 2 tbsp.
• salt.

For filling:

• bread crumbs: 2 tbsp.
• Cinnamon: 1/2 tsp.
• Apples: 28 oz.
• Breadcrumbs: 30 g.
• Raisins: 1/4 cup.
• Sugar: 1/2 cup.
• Neutral-tasting oil: 1 tbsp.
• Sugar: 1 cup.

Instructions:

1. In a larger basin, whisk together flour and salt.
2. Using a fork, combine the oil and warm water and stir until a scraggly dough forms.
3. Once the dough is thrown onto the work surface, knead it for ten minutes while switching both churning and bouncing the dough ball off the bench.
4. When you’re done, the dough ought smooth and elastic.
5. After forming the dough into a ball, gently oil it and transfer it to a dish. Place a bowl upside down and rinse it with hot, boiling water to cover it. After giving the dough a half hour to rest, proceed to the filling.
6. Set the microwave to 390°F when you are getting ready the dough for rolling.
7. Put some baking paper on the bottom of a big baking pan.
8. Roll out the dough on a surface and dust with flour when it has rested and the filling is ready.
9. Continue rolling the dough till it is thin enough to see your workbench’s design.
10. If you are skilled enough, you may use closed fists to gently stretch the rolled-out dough in all directions; just make sure to take off all of your jewelry first to avoid tearing the dough.
11. Roll the strudel, using the kitchen towel below, so that it gets encase in the remaining pastry as it rolls, as seen in the top photo.
12. Gently move the log to the baking pan that is prepar using your kitchen towel. Oil the strudel using a brush.
13. Bake until golden, approximately forty-five hours. Hold it from the micowave, dust it with powdered sugar, and let it cool somewhat before slicing.
14. Using a knife that is so sharp, slice your apples thinly after peeling and coreing them.
15. Stir in the sugar, and then add the cinnamon and perfectly dry raisins right before filling the strudel. Once combined, fill the strudel.

Nutritional facts:

Fat: 4 g.

Protein: 2 g.

Carbs: 31 g.

Fat: 4 g.

Saturated 1 g.