Apple and Apricot Strudel
Ingredients
1
Pack(s)
MOIN spelt strudel dough vegan
3
pc
apples (elster)
100
g
apricots (alternatively: soft apricots from the bag)
1
tb
raisins
3
tb
vegan cookie crumbs
Some
powdered sugar
Preparation
1. Preheat the oven to 180°C (convection).
2. Peel the apples and cut them into cubes, cut the apricots into slices, and mix them both with the raisins.
3. Unroll the strudel dough with the parchment paper and cut it in half horizontally.
4. Sprinkle both halves of the dough, about 1/3 wide from the narrow side, with cookie crumbs. Leave a margin of 2-3 cm. Spread the fruit filling on the cookie crumb strips. Brush the edges of the dough with a little water, fold in the left and right sides, and roll up the filled dough using the parchment paper.
5. Place both strudels with the seam down on a baking sheet with the parchment paper. Cut off excess parchment paper. Brush the strudels with a little water.
Bake on the middle rack in the preheated oven for about 25-30 minutes until golden brown. Let cool briefly before cutting and dust with powdered sugar.
Bake on the middle rack in the preheated oven for about 25-30 minutes until golden brown. Let cool briefly before cutting and dust with powdered sugar.
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