Vegan apple strudel

Yield: 6 servings

Measure Ingredient
1 cup Dried apples; (sulfate free)
1 tablespoon Balsamic vinegar
1 \N Vanilla bean; split, insides
\N \N ; scraped
¼ cup Brown rice syrup
⅛ cup Natural brown cane sugar
½ teaspoon Fresh ginger; shredded
1 cup Water
1 tablespoon Egg substitute
1 cup Pecans; crushed
¼ cup Brown rice syrup
2 tablespoons Water
6 \N Sheets phyllo dough
¼ cup Vegetable oil
½ cup Pecans; ground fine
¼ cup Natural brown sugar

FILLING

TOPPING

STREUDEL

Preheat oven to 350 degrees F.

TO MAKE FILLING: In a heavy pot over medium heat, mix apples, vinegar, vanilla bean, syrup, sugar, ginger, water, and egg substitute. Heat until completely incorporated, about 5-10 minutes. Remove from heat and allow to cool.

TO MAKE TOPPING: Mix pecans, syrup, and water. Place in a shallow pan and heat until pecans darken. Remove from heat and allow to cool.

TO MAKE STREUDEL: Place 1 sheet of phyllo dough on work surface with long side closest to you. Brush with a little of the oil. Sprinkle some of the pecans and sugar onto the oiled sheet. Place second sheet on top of first, brush with oil, sprinkle with pecans and sugar. Continue until all 6 sheets are used.

Spoon the apple mixture along the long side of the phyllo, leaving about 1 inch all around. Starting with the side closest to you, roll into a tube.

Place on baking sheet, top with the topping mixture, and bake until golden brown.

Recipe by: Cafe Sunflower

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