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Apple Strudel Rollups October 29, 2011

Filed under: Recipes & Food Ideas,vegan dessert — sharonsweets @ 6:24 pm

These delicious, portable, individual apple strudels are the perfect ending to a gourmet vegan picnic.


One 17.3 ounce/490 gram package of 2 puff pastry sheets, thawed overnight in the refrigerator

2 tbsp. raisins (optional)

2 tsp. rum or brandy (optional)

2 Granny Smith and/or Golden Delicious apples, very finely chopped

1 1/2 – 2 tbsp. granulated sugar or agave nectar

1 1/2 tsp. lemon juice

1 tsp. cinnamon

2 tbsp. chopped walnuts (optional)

2 – 3 tbsp. apricot and/or orange preserves


Granulated sugar and/or cinnamon, for garnish

Oil spray or vegan margarine or butter

Flour, for dusting


Prepare the filling. Toss the optional raisins with the rum or brandy in a small bowl.

Place the finely chopped apples in a large bowl and add the raisin mixture, sugar, lemon juice and cinnamon, and mix well.

Toast the optional walnuts in a skillet on low to medium heat until they begin to lightly brown. Immediately add them to the apple mixture and stir until evenly combined.

Let the mixture sit for 15-20 minutes.

Preheat oven to 375 degrees F.

Lightly oil and flour two baking sheets.

Roll out the first pastry sheet to a 12 inch x 12 inch square using a rolling pin on a lightly floured, flat surface. You can make the sheet even larger (and thinner) if you would like.

Use a knife or pizza cutter to divide the pastry sheet lengthwise equally into 4 strips.

Separate and roll the sheets again to make them a bit thinner.

Spread about a teaspoon of the preserves over each strip.

Place about 1 1/2 tbsp. apple filling at one end of the strip.

Fold and tuck the dough over the filling, and roll the rest up.

Pinch the edges to seal well.

Place on the baking sheet, leaving plenty of space between them since they will puff up and become much larger.

Repeat with the second sheet of pastry.

Sprinkle sugar and/or cinnamon on top of the pastries.

Bake the rollups for 25-28 minutes, or until they are fully puffed and lightly browned.


You will have leftover filling. Refrigerate it and enjoy it warmed up, over vanilla soy ice cream.


Pack the baked and cooled rollups in large containers or baskets so that they do not get crushed. Pack them in a single layer if possible.


Serving suggestion: if you can bring vanilla soy ice cream to your picnic in a freezer pack, serve a scoop on the plate as a great complement to these strudel rollups!



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