| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
Vegan |
Veg03 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Dried apples; (sulfate free) |
| 1 |
tb |
Balsamic vinegar |
| 1 |
|
Vanilla bean; split, insides |
|
|
; scraped |
| 1/4 |
c |
Brown rice syrup |
| 1/8 |
c |
Natural brown cane sugar |
| 1/2 |
ts |
Fresh ginger; shredded |
| 1 |
c |
Water |
| 1 |
tb |
Egg substitute |
| 1 |
c |
Pecans; crushed |
| 1/4 |
c |
Brown rice syrup |
| 2 |
tb |
Water |
| 6 |
|
Sheets phyllo dough |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Pecans; ground fine |
| 1/4 |
c |
Natural brown sugar |
INSTRUCTIONS
FILLING
TOPPING
STREUDEL
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
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