Mini vegan apple strudel rolls with vanilla custard

Vegan desserts Baking sweet
Total: 3 hr | Active: 45 min.
vegan, lactose-free

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.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 person

Vanilla custard
2 ½ dl soya drink vanilla-flavoured
10 g Maizena cornflour
40 g sugar
½ tsp bourbon vanilla powder
Filling
2  apples, peeled, diced
80 g ground hazelnuts
30 g sultanas
30 g cane sugar
1 tbsp cinnamon
1 pinch salt
Strudel
1 parcel strudel pastry
50 g vegan butter substitute, melted, left to cool
To bake
a little  icing sugar

How it's done

Vanilla custard

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.

Filling

In a bowl, mix the apples with all the other ingredients up to and including the salt.

Strudel

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.

To bake

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.

Show complete recipe