With a vegan "curd" puff pastry to melt away.
Not all my baking recipes are so well suited to "veganize", but just this " curd" puff pastry recipe from Tyrol (see also "apple strudel pockets") makes also vegan really a lot of joy. You can fill this dough as you like, with fruit or even hearty as a quiche or strudel. The dough can be prepared well in advance and keeps, wrapped in foil, in the refrigerator for 3 days. Alternatively, you can also freeze it well. So you always have some dough ready for unannounced coffee guests : -).
Dough ingredients for two strudels:
- 350 g flour
- pinch of salt
- 2 tsp. sugar (replace with 1/2 tsp. salt if the dough is to be used savory)
- 250 g ice-cold vegan butter, coarsely grated (works great with a standard kitchen grater)
- 250 g sour cream alternative from "Soyana" or an equivalent soy-based sour cream -
or curd alternative (but must have at least 25% fat content)
Ingredients for the filling:
- 2-3 tart apples, peeled, quartered and finely sliced
- 2-3 juicy, firm pears ("Gute Luise") peeled, quartered and cut into slices
- 1/2 tsp ground cinnamon
- 1-2 tbsp. sugar (to taste)
Ingredients for the frosting:
- 150 g powdered sugar
- 1 tbsp fresh lemon juice
Preparation
Mix the flour with the sugar (salt) and crumble the grated vegan butter between the flour with your fingers (between your fingers, roughly mix the flour with the vegan butter by rubbing the threads of butter with the flour between your fingers).
Then add the vegan sour cream (or curd alternative) and work the dough together rather quickly and rather "sloppily" to form a dough roll. You should be able to see threads of butter in the dough that have not yet been fully kneaded. Wrap the soft puff pastry in plastic wrap and refrigerate for at least 1h.
For the strudel:
Divide the dough, on a lightly floured work surface, into two equal halves and roll out into a rectangle (about 20cm x 35 cm). Now heat the oven to 180 degrees convection. In the meantime, mix the apple and pear pieces with sugar and cinnamon.
Divide the fruit and spread on the two strudel plates in the middle, lengthwise. There should be a 2 cm border on the short side. Now fold the strudel dough from both long sides (do not roll) and let it overlap a bit. Fold the short ends over as well and press them together a bit.
Now you need a bit of skill: you have to turn the strudel over once so that the dough seam is at the bottom. It is best to fill the strudel on a baking tray lined with baking paper.
Prick the strudel a few times with a cake fork to prevent it from puffing up during the baking process. Bake the pear-apple strudel for about 25-30 minutes until golden brown.
In the meantime, prepare the icing. For this, mix the powdered sugar with the lemon juice to a smooth and somewhat viscous frosting.
Brush the strudels with the icing while they are still hot. Let cool on a cooling rack and eat lukewarm with vegan whipped cream.
Enjoy!
Fun Facts: The curd sheet dough is super easy to use.
It hardly sticks and is great to roll out.
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