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Warm apple strudel with creamy vanilla custard. What’s not to love! My quick, vegan alternative comes in the form of mini apple strudel rolls that are then dipped in vanilla custard. What’s more, shop-bought strudel pastry is usually always vegan. I love buying it so that I can whip up this sweet dessert in a flash.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Whisk the soya milk, cornflour, sugar and vanilla in a pan, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the vanilla custard into 4 glasses, leave to cool. Cover and chill for approx. 2 hrs.
In a bowl, mix the apples with all the other ingredients up to and including the salt.
Carefully unfold the pastry sheets, brush with a little butter. Stack the pastry sheets on top of each other on a clean tea towel. Spread the filling over the bottom third, leaving a border of approx. 4 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Cut the roll into approx. 6 slices, place seam-side down on a baking tray lined with baking paper, brush with the remainder of the butter.
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow the strudel to cool slightly on a rack, dust with icing sugar.
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