There are many ways to create a recipe: from scratch when a cook encounters raw materials that ignite both the palate and imagination; Sometimes, it’s precisely the lack of ingredients followed by improvisation, as in the case of veganizing Recipes.
Sometimes it has to do with a particular event or even historical period: if, for example, the cook is curious about popular dishes served to Louis XIV – he will conduct research and recreate recipes together with his personal touch.
As a beginning blogger, I recently discovered a fun way: requests from followers, such as a sweet version to gluten-free, vegan meat cigars recipe.
Since we are in the midst of the apple season, I turned the cigars into a mini-strudel, with apples, almond flour, cinnamon, and cardamom, brushed with melted vegan butter topped with almond chips, and baked for a short time.
Crispy miniature strudels emerged out of the oven and begged me to pair them with a rich vanilla sauce, as served in the original Austro Hungarian recipe.
After the mini strudels cooled down on the rack – I honored my non-vegan guest with the dipping and tasting ceremony – He gave it a thumb up with a full mouth 👌
In short, this post opens a series of mini-strudel recipes with different fillings and ways of serving.
Please keep responding and asking for recipes – It’s enjoyable and productive ❣️
Mini Apple Strudel
- 10 Rice paper sheets 22 cm (8.6 inches) in diameter
- 340 grams green apples two medium green apples
- 6 Tbsp almond flour
- 4 Tbdp sugar
- 1½- 2 Tbs lemon juice
- 1-2 Tbsp raisins or dried blueberries soaked in warm water for 10 minutes and drained
- ½ tsp cinnamon
- ½ tsp ground cardamom optional
- pinch salt
- 2 Tbsp vegan butter, melted to brush the strudels
- 1-2 Tbsp chopped blanched almonds optional
Mini Apple Strudel
- Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius)
- Peel the apples, cut into quarters, clean the cores, grate on a coarse grater and transfer to a large bowl; add almond flour, sugar, lemon juice, drained blueberries, cinnamon, ground cardamom, salt, and mix well.
- Hold a rice paper under running water for a second or two – no more. The less water, the crispier the strudel will be – If the rice paper is not entirely wet after two seconds, place it on a surface, and massage it with the palm of your hand to disperse the liquids.
- Place two tablespoons of the filling on the bottom edge of the sheet (see photo), shape a strip so that a margin of 1-2 cm remains. Roll the rice sheet. If the margin is too broad, you can cut the excess tails beyond 1-2 cm.
- Brush generously with melted vegan butter. Press the edges tightly.
- Sprinkle chopped blanched almonds on the strudels or some of them.
- Place in the oven and bake for 15 minutes. Increase to 392 degrees Fahrenheit (200 degrees Celsius) and bake for another 5-10 minutes until golden. (Meanwhile, you can make the vanilla sauce).
- Remove the strudels from the oven and carefully place them on a rack to cool, so the bottom remains crispy. Sprinkle with powdered sugar.
- Serve lukewarm or at room temperature, with vanilla sauce on the side; Enjoy and make sure to double the amount for the next time 😉
- Pour the coconut milk into a small saucepan, add tapioca, sugar, salt, vanilla, and mix well.
- Cook until slightly thickened. Remove from heat. If you added a vanilla stick, take it out, open it lengthwise with a knife and scrape the seeds with a teaspoon – then and add them to the saucepan. Return the empty pod to the saucepan as well.
- Mix well and let it simmer for a minute or two. Take out the pod and squeeze it with your hands or tongs – we want every grain of this precious black gold! 🙂 place the vanilla stick aside*
- Stir the vanilla sauce before serving. Serve lukewarm or at room temperature.