Vegan Apple Strudel

I have no strong feelings for apple strudels. I can't remember any apple strudel in my childhood or even the last one I ate in my whole life. When I see someone eating an apple strudel, it's only in restaurants and not a homebaked one, fresh out of the oven. In my world, apple strudels don't play a big role. I would always prefer an apple pie, apple turnovers, or apple crumble.

But sometimes you have to jump over your own box and try things that you don't often do. So I sat down to write down a recipe for a vegan apple strudel. The first recipe I baked has become too dry and way too doughy. Damn it! But my second try was much better! The filling tasted fruity-sweet, and the strudel dough turned out perfect. In fact, it was very tasty! Who knows, maybe next time there will be strudel instead of cake.

R437 Vegan Apple Strudel
R437 Vegan Apple Strudel
R437 Vegan Apple Strudel
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Vegan Apple Strudel

8-12 pieces
30 minutes (+ 30 minutes waiting time + 30 minutes baking time)


  • 50 g powdered sugar (for serving)
  • 200 ml plant-based, whipped cream (for serving)

vegan strudel dough

  • 75 ml lukewarm water
  • 10 ml vegetable oil
  • 1 tsp lemon juice
  • 170 g wheat flour
  • a pinch of salt


  • 70 g plant-based butter
  • 1 tbsp breadcrumbs
  • 500 g apples
  • 1 lemon
  • 50 g sugar
  • 1 tsp cinnamon
  • 50 g chopped almonds
  • optional: 50 g raisins



  1. Knead all ingredients for the dough in a bowl. Do not knead too long; otherwise, the dough becomes too firm.
  2. Leave the dough covered for 30 minutes at room temperature.


  1. Wash, peel, core, dice and finely chop the apples. Put the apple pieces in a large bowl.
  2. Add the juice of a lemon and the sugar, cinnamon and chopped almonds (optional: raisins).
  3. Preheat the oven to 200 ° C (air circulation).


  1. Melt 70 g of plant-based butter in a small saucepan.
  2. Place a clean kitchen towel on the kitchen counter and sprinkle with flour. Place the strudel dough on the towel and roll out the dough as thin as you can.
  3. Now pick up the dough with the backs of your hands to carefully stretch it until you're able to see the pattern of the dishtowel through the dough.
  4. Brush half of the melted butter on the dough and sprinkle 1 tbsp breadcrumbs (leaving 4 cm at the edge).
  5. Spread the filling on the dough, leaving 4 cm of the edge free on all sides.
  6. Fold the edges of the dough over onto the filling. Then roll up the strudel with the help of the towel.
  7. Line a baking sheet with parchment paper and carefully place the strudel on the baking sheet. Brush the strudel with the remaining plant-based butter and bake for 30-35 minutes.
  8. Allow the strudel to cool for at least 10 minutes and serve with powdered sugar and plant-based whipped cream.
R437 Vegan Apple Strudel
R437 Vegan Apple Strudel
R437 Vegan Apple Strudel
R437 Vegan Apple Strudel

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