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Gluten-free mini-strudel filled with apple and almond flour served with vegan vanilla sauce.

Gluten-free mini apple strudel served with vegan vanilla sauce

An avant-garde version of the classic dish: rice papers filled with apples and almond flour, brushed in melted vegan butter and topped with chopped almonds. The outcome: delicious crispy strudel served with an easy-to-make vegan vanilla sauce.
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Servings: 3
Ingredients Method Notes

Ingredients
 
 

Mini Apple Strudel
  • 10 Rice paper sheets 22 cm (8.6 inches) in diameter
  • 340 grams green apples two medium green apples
  • 6 tablespoon almond flour
  • 4 Tbdp sugar
  • 1½- 2 Tbs lemon juice
  • 1-2 tablespoon raisins or dried blueberries soaked in warm water for 10 minutes and drained
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cardamom optional
  • pinch salt
  • 2 tablespoon vegan butter, melted to brush the strudels
  • 1-2 tablespoon chopped blanched almonds optional
For Serving
Vanilla Sauce
  • 1 cup coconut milk 18% fat AroyD if possible
  • 1 teaspoon Tapioca Starch
  • 2.5 tablespoon sugar or powdered sugar
  • 1 vanilla bean or ⅛ teaspoon vanilla powder plus 2 teaspoon vanilla extract
  • pinch salt

Method
 

Mini Apple Strudel
  1. Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius)
  2. 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.
  3. 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.
  4. 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.
  5. Brush generously with melted vegan butter. Press the edges tightly.
  6. Sprinkle chopped blanched almonds on the strudels or some of them.
  7. 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).
  8. Remove the strudels from the oven and carefully place them on a rack to cool, so the bottom remains crispy. Sprinkle with powdered sugar.
  9. Serve lukewarm or at room temperature, with vanilla sauce on the side; Enjoy and make sure to double the amount for the next time 😉
Vanilla Sauce
  1. Pour the coconut milk into a small saucepan, add tapioca, sugar, salt, vanilla, and mix well.
  2. 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.
  3. 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*
  4. Stir the vanilla sauce before serving. Serve lukewarm or at room temperature.

Notes

The filling might break out a bit in some of the strudels, don't panic - it's usual and even appealing, in my opinion. 😊
You can add the dried vanilla bean to the sugar container.
Keep the vanilla sauce in the fridge. The vanilla sauce thickens slightly after refrigerating; before serving, add a teaspoon of water or coconut milk and mix well.

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