Sometimes it contains butter or a cheesy filling, but apple strudel is often a naturally dairy-free treat. And it’s remarkably easy to make. This dairy-free apple strudel recipe uses puff pastry, which you can buy at most grocery stores. Unlike croissant dough, puff pastry is typically made with oil instead of butter. It bakes up flaky and light with a deliciously gooey texture near the filling.
Dairy-Free Apple Strudel is Viennese Pastry that’s Easy at Home
Most puff pastry brands are naturally dairy-free and vegan-friendly. That includes Pepperidge Farm and most generics. It’s usually sold in the freezer section at your local grocers. We do have some tips for working with it and a few recipe options for this dairy-free apple strudel.
Puff Pastry Tips
- Let the puff pastry sheet thaw at room temperature for at least 30 to 45 minutes. It must be soft and pliable before you begin working so you can roll it out and roll it up without cracking.
- Do not spread the filling over more than about 1/3 of the pastry. You want to be able to roll it up and seal it on the bottom and sides.
- Wait until the dairy-free apple strudel is completely cool before slicing.
- To cut, use a serrated knife in a sawing motion without any downward pressure. You don’t want to crush or crack the flaky strudel.
Apple Strudel Recipe Options
- If you like apple strudel with a sweet crunch topping, sprinkle the top with a little turbinado sugar before baking.
- For dessert, serve it with dairy-free vanilla ice cream or dairy-free whipped topping. Or, you can drizzle it with dairy-free crème anglaise or vegan crème anglaise.
- You can substitute bosc pears for the apples and/or dried cranberries or blueberries for the raisins.
Special Diet Notes: Dairy-Free Apple Strudel
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, nut-free, peanut-free, soy-free, optionally vegan, and vegetarian.
Dairy-Free Apple Strudel
Ingredients
Method
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sugar, flour, and cinnamon. Add the apples and raisins and toss to coat.
- Sprinkle the a work surface with flour. Unfold the pastry sheet onto the floured work surface. Roll the pastry sheet into a 16x12-inch rectangle.
- With the short side of the pastry facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll the pastry up like a jelly roll.
- Place the strudel seam side down onto your prepared baking sheet, and tuck the ends under to seal.
- In a small bowl, whisk together the egg and water. Brush the pastry with the egg mixture.
- Cut 4 deep slits in the top of the pastry.
- Bake the strudel for 35 minutes or until the pastry is golden brown.
- Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
- Once cool, sprinkle with the powdered sugar and slice to serve.
Nutrition
Notes
Tried this recipe?
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2 Comments
Hello, looking for belluno veneto region ver gf dairy free for winter and wanted to know about leavening and gf ver? Thanks, lost my gallbladder and last year I perfected the gf dairy sponge Swiss roll cake. Hoping to do the same with family’s Jewish apple cake or sour cream coffee cake next. Thanks.
I wish I could help, but I don’t know what that would entail.