STRUDEL TRENTINO FROM THE ECO PARK HOTEL AZALEA: vegan plant-based version

At Eco Park Hotel Azalea we offer traditional Trentino dishes in a vegan, plant-based version. The strudel is a typical dish of Trentino, a symbol of tradition and linked to deep childhood memories. Our grandmothers often cooked it and thanks to their recipes we were able to develop a 100% plant-based version of the recipe.


 

Apple Strudel Trentino vegan plant-based version


Ingredients

Vegan strudel dough


200 g 00 flour

60 ml cold water

2 tbsp white wine

4 tablespoons olive oil or seed oil

a generous pinch of salt

Filling


70 g vegetable butter

1 tablespoon breadcrumbs

500 g apples

1 lemon

50 g sugar

1 teaspoon cinnamon

50 g chopped almonds

optional: 50 g sultanas

50 g icing sugar (to serve)

200 ml whipped vegetable cream (to serve)


Preparation

Strudel dough

Knead all the ingredients for the dough in a bowl until smooth. Do not knead too long or the dough will be too firm.

Cover the dough and let it rest at room temperature for 30 minutes.

Filling


Wash, peel and core the apples and cut into eighths and small pieces. Place the apple pieces in a large bowl.

Add the juice of one lemon, sugar, cinnamon and chopped almonds (sultanas are optional).

Preheat the fan oven to 200°C.

Melt 70 g vegetable butter in a small saucepan.

Lay out a clean kitchen towel and sprinkle with flour. Place the strudel dough on it and roll it out into a large rectangle.

Now take the dough with the back of your hand and rock it back and forth so that the dough is so thin at the end that you can see through the kitchen towel.

Brush half of the melted butter onto the pastry and sprinkle with 1 tablespoon of breadcrumbs (leaving a 4 cm border).

Spread the filling on the pastry, leaving a 4 cm border on all sides.

Fold the edges of the pastry inwards over the filling. Now roll up the strudel from the bottom using the kitchen towel.

Line a baking tray with baking paper and place the strudel on it. Now brush the surface of the strudel with the remaining vegetable butter and bake for 30-35 minutes at medium heat.

Let the strudel cool for at least 10 minutes and serve with icing sugar and whipped cream.