Vegan Apple Strudel Recipe + Video | Elephantastic Vegan (2024)

FAQs

What are the different types of strudels? ›

These include apple strudel, almond strudel, semolina strudel, rice strudel, quark strudel, milk-cream-strudel, grape strudel, poppy strudel, nut strudel, cabbage strudel, meat strudel, damson strudel, cherry strudel, pear strudel, apricot strudel, ham strudel, coffee strudel, Parmesan strudel, roll strudel, mushroom ...

The word derives from the German word Strudel, which in Middle High German literally means "whirlpool" or "eddy".

You can store it, covered with foil or plastic wrap, at room temperature for up to 2 days. You can also store it in an airtight container in the fridge for an additional 2-3 days. Try to keep it stored on the bottom shelf where it's the coldest – baked strudel gets soggy as time goes on.

Yes! The manufacturer claims that this product is vegan, making it suitable for pescatarian eaters as well.

This tasty dessert, which became popular in Eastern European Jewish communities, is among the most passed-down recipe in the archives of the Jewish Light, with over 25 variations printed over the years. Now it's time to celebrate the most popular of the strudels, the apple variety.

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

Strudels filled with soft cheese, sour cherries and poppy seeds were all popular at the time. The pastry, defined by its rolled-up shape (strudel translates as 'whirlpool'), can also be filled with meat or vegetables. It is said to derive from Turkey's baklava, which entered Austria during the Ottoman occupation.

One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria. Often mistaken for being of German origin, the oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.

A strudel is a traditional Austrian pastry and a popular dessert in many European countries. The roots of strudel are believed to be in the near East where it slowly made its way to Austria. Generally, strudel can be a variety of sweet or savory fillings housed in thin layers of dough.

Prepare now, eat later

The Apple Strudel will keep in the fridge for up to 2 days. Reheat until crisp and hot. Alternatively, freeze the strudel, whole or in slices, for up to a month. Allow to defrost if frozen and reheat in a hot oven for a few minutes until hot.

Why is my strudel soggy? ›

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

Apple Filling (Apples, Sugar, Water, Modified Corn Starch, Cinnamon, Salt, Citric Acid, Preservatives (Sodium Benzoate, Potassium Sorbate, Calcium Chloride, Sodium Metabisulfite)), Enriched Bleached Wheat Flour (Flour, Enzyme, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Palm Oil, Water, ...

The basic state of a juice is always vegan due to its ingredients, but juices are often clarified in the production process with animal products such as gelatine. This means that natural cloudy substances are filtered out with the help of gelatine. This makes the juice clear.

Unfortunately, this is far from the truth. While it is true that apple juice is generally made without the direct use of meat, it's far too common that a closer investigation of the ingredients reveals a hidden use of animal by-products.

What are the types of frozen pastries? There are five main types of pastries; shortcrust pastry, filo pastry, choux pastry, flaky pastry, and puff pastry.

German and Austrian immigrants in the 19th century took the dish to southern Brazil, where it can be found in most bakeries. It usually keeps its original German name, Apfelstrudel, but - less often - is translated to "Strudel de Maçã" (Apple Strudel) or "Folheado de Maçã" (Apple Puff).