Vegan Curd Strudel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 6 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 ml soy yoghurt (yoghurt alternative), natural
- 300 g cashew nuts, unsalted
- 1 packet vanilla sugar
- 4 tablespoon sugar, (fine granulated sugar)
- 2 tablespoon corn starch
- 2 tablespoon balsamic vinegar, white
- 1 teaspoon, leveled cinnamon powder
- 1 lemon (s), add the juice from it
- 1 lemon (s), frozen, remove the zest it
- N / A raisins, optional
- 2 packs puff pastry, vegan
- olive oil
Print Recipe
Pin Recipe Instructions
- Soak the cashew nuts for about 6 hours, drain the yoghurt in a coffee filter, the same time as the nuts. Put all ingredients, except for the zest of the frozen lemon, into the Vitamix or a very good food processor and puree until creamy. Now add the zest of the frozen lemon, optionally fold in the raisins and distribute the mixture on the strudel dough. It is quite normal for the mass to be somewhat runny, but it will solidify as you bake it. Roll up and brush the strudel with olive oil. Bake at 190 degrees circulating air (preheated) for about 25 minutes, or with increasing top / bottom heat for 25 minutes at 200 degrees.
- Tips:
- Depending on how long the yogurt has drained (firm consistency), you have to juggle the corn starch and vinegar.
- You can also add blueberries, raspberries, or strawberries before rolling the dough. If the strudel is only for adults, I also add rum raisins.
- The strudel will be sweeter and yellowish if you use vanilla soy yogurt. And if you want to go really fast and you have a great mixer, then save yourself the draining and soaking and just add a tablespoon of corn starch (or other desired starch).
- The strudel tastes delicious the next day, as a snack or with lunch.
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