Vegan Apple Strudel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | Vegan | Veg03 | 6 | Servings |
INGREDIENTS
| 1 | c | Dried apples, sulfate free |
| 1 | T | Balsamic vinegar |
| 1 | Vanilla bean, split insides | |
| scraped | ||
| 1/4 | c | Brown rice syrup |
| 1/8 | c | Natural brown cane sugar |
| 1/2 | t | Fresh ginger, shredded |
| 1 | c | Water |
| 1 | T | Egg substitute |
| 1 | c | Pecans, crushed |
| 1/4 | c | Brown rice syrup |
| 2 | T | Water |
| 6 | Sheets phyllo dough | |
| 1/4 | c | Vegetable oil |
| 1/2 | c | Pecans, ground fine |
| 1/4 | c | Natural brown sugar |
INSTRUCTIONS
Preheat oven to 350 degrees F. TO MAKE FILLING: In a heavy pot over medium heat, mix apples, vinegar, vanilla bean, syrup, sugar, ginger, water, and egg substitute. Heat until completely incorporated, about 5-10 minutes. Remove from heat and allow to cool. TO MAKE TOPPING: Mix pecans, syrup, and water. Place in a shallow pan and heat until pecans darken. Remove from heat and allow to cool. TO MAKE STREUDEL: Place 1 sheet of phyllo dough on work surface with long side closest to you. Brush with a little of the oil. Sprinkle some of the pecans and sugar onto the oiled sheet. Place second sheet on top of first, brush with oil, sprinkle with pecans and sugar. Continue until all 6 sheets are used. Spoon the apple mixture along the long side of the phyllo, leaving about 1 inch all around. Starting with the side closest to you, roll into a tube. Place on baking sheet, top with the topping mixture, and bake until golden brown. Recipe by: Cafe Sunflower Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 257
Total Fat: 30.1g
Cholesterol: 9.4mg
Sodium: 99.9mg
Potassium: 145.6mg
Carbohydrates: 23.3g
Fiber: 3g
Sugar: 10.4g
Protein: 4.2g