Gluten Free Apple Strudel


Vegetarian
Dairy-Free
Gluten-Free
Soy-Free

Nutrients

NutrientGramsRDA
Carbs39.5g13.2%
of which Sugars12.1g13.4%
Fats10.8g16.6%
of which Saturates1.1g5.6%
Proteins5.9g12.8%
Fibers4g16%

Nutrients Proportions

  • carbs 66%
  • sugars 20%
  • fats 18%
  • saturates 2%
  • proteins 10%
  • fibers 7%
* All data is per serving
Gluten Free Apple Strudel Recipe Preview

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With our easy step-by-step recipe, you can now prepare a delicious dairy-free and gluten-free apple strudel to enjoy with friends and family over the festivities or on a special occasion.

Apple strudel is a classic German-Austrian recipe prepared with unleavened pastry wrapped around a tasty filling of apples, raisins, and buttered breadcrumbs.

To make a healthier variation of this traditional apple dessert, suitable also to allergy sufferers, we have made the dough gluten-free with oat and rice flour and the filling without butter and refined sugars.

Prepared with a mouth-watering mix of apples, orange juice-soaked raisins, flaxseeds, citrus zest, walnuts, cinnamon, and allspice, this strudel filling is not only extra tasty but also lower in saturated fats and sugars than the original recipe.

Flaxseeds make a perfect replacement to breadcrumbs and they add a nutrition boost to this recipe as they are rich in proteins, omega-3, and fibres.

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Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold
Rice Flour180 g
Ground Oat180 g
Salt1 pinch
Rapeseed Oil60 mL
Honey60 g
Eggs1
Lukewarm Water70 mL
Raisins50 g
Orange1
Apples3
Lemon1
Flax Seeds30 g
Walnuts35 g
Almond Extract1 tsp
Cinnamon0.25 tsp
Ginger0.25 tsp
Allspice0.25 tsp

step 1

To prepare the gluten-free pastry, combine rice flour, ground oat, and salt in a mixing bowl.

Add the oil, 30 g of honey, and egg and work the ingredients until they come together.

Pour lukewarm water a bit at a time and keep kneading until your dough is moist but not sticky.

Roll it into a ball, brush it with oil and keep it in a bowl covered with cling film for at least 30 minutes.

Step 1 Image 1

step 2

In the meantime, prepare the strudel filling. Soak the raisins in orange juice until soft.

Peel, core, and dice the apples and then stir them in lemon juice to prevent browning.

In a large mixing bowl, combine the drained raisins, apple cubes, the remaining 30 g of honey, grated lemon and orange zest, flaxseeds, walnut pieces, almond extract, and the spices.

Step 2 Image 1

step 3

Roll out the dough over lightly floured baking paper and shape into a rectangle about 3mm thick.

Then, spread the prepared filling over the dough and pat down evenly (1).

First, fold in the short ends of the dough, and then, with the help of the baking paper, roll the dough over the filling.

Now, place the strudel over a non-stick baking tray, seam-side down (2).

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Step 3 Image 1
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Step 3 Image 2

step 4

Bake the strudel at 190°C (375°F) for 15 minutes, then reduce the heat to 180°C (355°F) and cook for further 40 minutes until the crust is golden.

Dust with icing sugar, cut into slices, and serve still warm.

Enjoy your delicious gluten-free apple strudel with vanilla custard and a cup of hot coffee!

Step 4 Image 1

Foodacious Tips

  • The classic strudel dough is stretched very thinly and rolled around the filling several times, but a gluten-free dough is less stretchy and crumbles more easily, so we recommend rolling it just once.

  • Before baking the strudel, you can brush it with a beaten egg or plant-based milk or sprinkle it with oat flakes and almond shavings.