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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.
Servings 3


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

For Serving

Vanilla Sauce

  • 1 cup coconut milk 18% fat AroyD if possible
  • 1 tsp Tapioca Starch
  • 2.5 Tbsp sugar or powdered sugar
  • 1 vanilla bean or ⅛ tsp vanilla powder plus 2 tsp vanilla extract
  • pinch salt


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 😉

Vanilla Sauce

  • 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.


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.
Tried this recipe?Let us know how it was!