Ingredients: Sauce

15 gr pine nuts

250 gr apples finely sliced

10 gr lemon juice

20 gr sugar

20 gr raisins

1 lemon zest

15 gr breadcrumbs

1/2 tsp cinnamon

1 sheet puff pastry 23cm x 35cm<

soy milk

Instructions: Batter

Preheat the oven to 170°C.

Toast the pine nuts for about 5 minutes or until properly browned.<

Mix the apples with the lemon juice, the sugar, the pine nuts, the raisins, the zest, the breadcrumbs and the cinnamon, and stir well to properly combine the ingredients.

Reserve in the fridge until needed.

Roll out the pastry, and mark it into three long, even strips by pressing down with a ruler, without cutting through.

Cut 1” (2.5cm) wide horizontal strips on either sides of the sheet (14 strips per side), leaving the middle third untouched.

To make the strudel easier to close, cut the four outer strips to obtain two flaps that will be used to seal the ends.

Spread the apple filling to cover the middle third of the pastry, and gently press it to make it more uniform.

Fold the flap over the filling, and then the strips on each side alternately to create a braid.

Brush the strudel with the soy milk and bake in the preheated oven for 30 minutes – or until golden brown – turning once if it’s browning unevenly.

Leave to cool down completely, then slice, dust with icing sugar, and enjoy!

Time

Total : 65 minutes

Prep : 30 minutes

Cook : 35 minutes

Resting time : 0 minutes

Servings : 6 servings