Recipe – Classic Vegan Wiener Apfelstrudel

This has to be one of my favourite European desserts of all time. The Classic Wiener Apfelstrudel.
Vegan Wiener Apfelstrudel
Ingredients
Dry ingredients
60g breadcrumbs
50g sliced almonds
Wet ingredients
1/2 C raw sugar
50g Non dairy margarine
50g sliced almonds
1 lemon (juice)
4 green apples apples – sliced thinly
3 Tbsp Brandy (or rum)
50 g raisins
1/2 tsp cinnamon
1/2 tsp nutmeg
1 Tbsp Icing Sugar to sprinkle over the baked Apfelstrudel

Preheat the oven 200C (400 F)
Pastry – I bought some vegan puff pastry and used four 20 cm x 20 cm sheets and joined two at the top and two at the bottom
Instructions
Dry ingredients – Place the breadcrumbs and sliced almonds in a fryer pan and toast for 3 minutes or until lightly brown then leave to cool
Wet ingredients – Add in a bowl the sugar, apple slices, raisins, cinnamon, nutmeg, lemon juice, brandy, margarine and gently coat the apple slices in the mixture.
Leave the mixture for an hour ensuring that the apples are coated well to prevent the apple from oxidation and turning brown.
Arrange the pastry with two sheets at the top an two at the bottom in front of you, now place the dry ingredients in the middle of the pastry.
On top of the dry ingredients now place gently the wet ingredients to form a layer 3cm high. Now fold the pastry over the filling and press the sides together
Make sure the also the both ends are also pressed together. Now pop the Apfelstrudel in the oven.
Bake at 200C (400F) for 20 minutes.
Before serving sprinkle lightly some icing sugar over the slice. I also had some vanilla soy ice cream with the delicious slice.