Today’s recipe: how to make your own easy and delicious gluten free apple strudel at home with ready rolled gluten free puff pastry (by Jus-Rol). ??
Is there anything better than a warm apple strudel on a cold winter day? It used to be one of my favourite treats growing up and something that was missing from my gluten free life…. until now, that is!
I held back from making my own strudel for a while because I was worried that the fragile gluten free pastry wouldn’t be able to handle it. Unlike smaller pastries such pecan plaits or pains au chocolat, which can already be a challenge to make when gluten free compared to the ‘real’ thing, strudels have a tonne of filling. And that means the pastry needs to be strong enough to hold it without cracking, not to mention be able to puff up and become flaky despite all that juice from the apples. I had my doubts, especially when I accidentally made a few holes on the side while rolling out the strudel…
But in the end it turned out great! It’s one of the best gluten free desserts I’ve made in a while. Honestly this gluten free puff pastry (by Jus-Rol) is the best! I’ve used it a million times and it never lets me down. ?
I wanted to make it as authentic as possible, but ended up substituting a few things and it worked out great. First of all I’m not a big fan of raisins so I swapped those for walnuts instead. It makes it less sweet, adds a nice little crunch to the texture and just gives an overall better flavour in my opinion. I also swapped the breadcrumbs for shortbread cookie crumbs and what a good move that was! Of course they’re quite sweet and caloric, but I added less sugar than normal to compensate and the result was perfect. ?
Easy gluten free apple strudel recipe:
- Gluten free puff pastry (I used Jus-Rol)
- 250g / 3 small apples
- 2 Tbsp lemon or lime juice
- 1 Tbsp sugar (or more if you want it very sweet)
- ½ tsp ground cinnamon
- Dash of ground nutmeg
- Dash of cloves
- 30g walnuts
- 35g cookie crumbs (I used 2 M&S gluten free shortbread cookies)
- 1 heaped Tbsp unsalted butter
- 150ml double cream or whipping cream
- 2 Tbsp icing sugar
- 1-2 tsp vanilla extract (or any flavourings of your choice / I used hazelnut)
Prepare the filling:
- Peel and thinly slice the apples.
- Add the lemon juice, sugar, cinnamon, nutmeg, cloves and walnuts (broken or crushed into small pieces) and mix with your hands until the apple slices are evenly coated.
- Crush the cookies into crumbs.
- Melt the butter in the microwave.
How to make the strudel:
- Carefully unroll the puff pastry sheet and smooth any cracks with your fingers. Note: to prevent cracking, take it out of the fridge and let it sit at room temperature for 10 minutes before starting. Also work on a sheet of parchment paper so you can easily transfer the strudel onto a baking tray.
- Spread the melted butter all over the pastry with a pastry brush.
- Cover half of the pastry sheet with the cookie crumbs and then add the apples on top, leaving enough space around the edges to fold the pastry (as seen in the pictures below).
- Fold the sides over to tuck in the filling and then gently roll the pastry all the way.
- Press the sides to make sure everything is sealed and tucked in properly.
- Score the strudel (carefully slice lines across the pastry), but don’t go all the way through. You don’t want to actually slice an opening; they should just be lines on the surface.
- Cover the strudel in a bit of melted butter with a pastry brush.
Cook the strudel:
- Pre-heat the oven to 190C (375F).
- Transfer the strudel onto a baking tray.
- Bake for about 30 minutes, until golden brown.
- Serve with a dusting of icing sugar and whipped cream or ice cream.