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Mini vegan apple strudel rolls with vanilla custard
45 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 503
  • Fat about 27g
  • Carbohydrates about 53g
  • Protein about 10g
This is needed
This is needed for 4 people
Vanilla custard
  • 40 g sugar
  • 2.5 dl soya drink vanilla-flavoured
  • 10 g Maizena cornflour
  • 0.5 tsp bourbon vanilla powder
Filling
  • 2 apples, peeled, diced
  • 80 g ground hazelnuts
  • 1 tbsp cinnamon
  • 30 g cane sugar
  • 1 pinch salt
  • 30 g sultanas
Strudel
  • 1 parcel strudel pastry
  • 50 g vegan butter, melted, left to cool
To bake
  • a little icing sugar
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And that's how it's done
And that's 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.