Homemade Apple Strudel – Vegan version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the phyllo dough in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Pastry Filling

1. 2
   In a bowl, mix the fruit, sugar, raisins, cinnamon and walnuts.

   Bowl

   💡Mix just before filling: the sugar draws juice out of the fruit, and a filling that sits for long makes the dough soggy.

To assemble

1. 3
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Brush the dough sheets with butter, layer upon layer, and sprinkle the breadcrumbs over them.

   💡The breadcrumbs between the layers soak up the fruit juice, and the dough stays crisp, not soggy.
3. 5
   Lay the filling along the dough, close to the edge, and roll up into a tight log.

   💡Roll tightly and leave a clear border at the far edge: a loose log opens in the oven, and the filling escapes.
4. 6
   Arrange on a baking sheet lined with parchment paper, spaced apart, and brush the tops with butter.

   Baking panParchment paper
5. 7
   Bake 40 minutes, until the dough is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 8
   Let cool a little and dust with the powdered sugar.