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Maple Pecan and Apple Strudel

by Edward Daniel
written by Edward Daniel

Maple Pecan and Apple Strudel is one of those lush dishes you make for special occasions. I had experimented with walnuts initially but this remake uses pecans and I am glad I did. I also wanted to make my own pastry rather than use filo – which has a different taste and texture. This dish takes me to back to the strudel I used to have at school… The pastry can be made in advance and left in the fridge for a couple of days. I do that when I am busy. This dish in its final format came about as I had my friends, Dominica and Marcin visiting. In the morning Marcin and I planned to go to Mount Snowdon for some exercise; in hindsight not sure why I rose to the challenge – which incidentally was a challenge I set.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For pastry
  • 300g “00” doppio flour
  • 165ml filtered water
  • 30ml olive oil plus a 1tsp of oil
  • 1tsp cider vinegar
  • pinch of salt
  • 100ml oat cream
  • 50g icing sugar
  • For the filling
  • 75g currents soaked in brandy for a week
  • 150g pecans
  • small cinnamon stick
  • 450g of apples
  • ½ lemon, juice and zest
  • 50ml maple syrup

Instructions

  1. To make the pastry, place the filtered water, cider vinegar and pinch of salt in a food mixer. Combine and add the flour. Mix well. Add the oil. When the dough has formed, round the dough and place into a bowl. Drizzle a teaspoon of oil and ensure that the oil covers the dough. Cover with a cloth and place in the fridge for an hour or until needed.
  2. When ready to make the strudel, pre-oven to gas mark 200 degrees.
  3. Finely chop the pecans in a chopper. Grind the cinnamon stick to a fine powder. Place both in a bowl and mix in the currents.
  4. Roll the dough on a flat surface covered with flour. Make into a long rectangle about 5 inches by 12 inches.
  5. Layer the pecan mixture onto the dough.
  6. Take the whole of the apples and place in a food processor with the lemon juice, lemon zest and maple syrup. Pulse roughly. (This recipe is about creating zero-waste food).
  7. Layer the apple mixture over half the base of the dough. Wrap the sides round the as you fold over baste with the cream as you keep folding over.
  8. Line the bottom of a baking tray with oil and cover with baking paper. Place the strudel on top. Cover with foil and cook in the over for about 40 minutes until the strudel turns a golden colour. Keep basting the surface of the strudel with cream.
  9. Remove from the oven. Allow to cool for about 20 minutes before sprinkling on the icing sugar.
  10. Serve with vegan cream.

 

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