Quick Gluten-Free Apple Strudel Recipe

Quick Easy Gluten-Free Apple Strudel
Recipe. Way easier than it looks!

Take a look how easily I put this all together even
with a braided look on the outside. Fancy-schmancy!

Filling opportunities are as limitless as your
imagination.

I will add the most popular filling below. Fancy
looking, fun to do, so rewarding but so very
easy to braid, just like these illustrations.

Whether savory or sweet, the dishes made with this pastry
tend to elicit plenty of “yums.” Here’s a technique that’s
guaranteed to add “oohs”  and “ahhs” to the chorus.
And it’s ridiculously easy! This picture is my own version,
quick, fresh out of the oven. Serves 10 to 12.

In this picture I used 2-1/2 cups gluten free blended oat flour.
This gives a hearty (but delicious) crust. Because it is
gluten-free, you may not get a paper-thin shell. 

The entire assembly took me exactly 20 minutes
total to peel, core, and chop 3 medium  apples,
and chop 1/2 cup each of walnuts, dates and raisins
in the food processor, assemble and mix the dough
ingredients, and roll it between 2 sheets of parchment
baking paper.

             The Quick method
Lay the apples raisins and nuts on half  the dough
leaving a half inch edge empty for sealing,Fold the
empty half  of dough over the apples and press with
the opposite edge (you may need to wet it) to seal it.

Roll this forward so the seam is underneath, to prevent
separating. Oil the surface, Brush with egg, and sprinkle
with sugar. Pop into a preheated convection oven for 38
minutes. Standard 350°-F oven about 58 total minutes.

Designs can be as simple as spreading ingredients on
oiled dough, folding forward, pinching edges together,
and slashing every 2 inches. OR: rolling like jelly roll and
likewise slashing every 2 inches.

     …OR Braided Strudel Dough
Way easier than it looks!

When the baked pastry puffs, it transforms into an
intricate-looking main dish or dessert. And yet the
technique is simple enough to use for everyday meals,
not just special occasions.

All you do is make diagonal cuts down both sides of
your sheet of pastry. Criss-cross the strips alternately
over the filling.

Cut each side of dough to make 1″ strips with a knife or
a pair of scissors. Layer your choice of filling in the center.
Fold the top end in first, then bring the strips from each side
to make criss-cross pattern one strip at a time. You may
prefer oat flour GF Organic Oats, (just grind into flour) a few
quick pulses in your in food processor.

Total time 58-75 minutes  Serves 10 to 12.

Ingredients For The Crust

1-3/4 cups gluten free oat flour
3/4 Tapioca starch/flour
(2 tsp xanthan gum if your blend has no stabilizer)
2 eggs
1-1/2 tbs. sugar (coconut or granulated)
1/4 cup coconut oil, chilled (like softened butter)
1/4 tsp salt
1/2 cup ice water a little at
   a time just as needed to thin dough

The secret is keep the dough cold, even if you must stop
and cover and refrigerate for 30 minutes. Handle as
little as necessary.

Sift flour, Tapioca, sugar, and salt in large mixing bowl.
Make a well in the flour. Drop in beaten eggs and oil.
Stir to blend. Stir in ice-water a tablespoon at a
time until firm dough forms.

Place on floured board and knead a minute or two
until smooth and elastic. Handle as little as necessary.
Between 2 sheets of parchment baking paper
or (using a floured rolling pin),  roll out as thin and even
as possible (1/8 to 1/4 inch thick) about 13×15 inches
moving from edges to center. Brush dough with a thin
layer of oil.

No need to be exact. Transfer the ready to bake dough
onto a baking pan lined with parchment baking paper.

Now Add Filling

My favorite apple filling… with raisins, dates, walnuts. 

2 cups (3 med.) thinly sliced  peeled apples

1/2 cup chopped walnuts, pecans, almonds,

or another 1/2 cup apples

1/2 cup raisins or chopped dates

1 tsp cinnamon

1/2 cup raw or coconut sugar

Optional: 1/2 cup finely chopped citron
or apricots. Mix and blend together.
Chopped nuts, dates, and raisins.

Place dough on a baking sheet Lined with
parchment baking paper. Spread oil on dough.
Lay the topping on the oiled dough. fold dough
forward over ingredients, pinch edges together,
and make slashes across top 2 inches apart.

Brush the surface with a beaten egg and sprinkle
with chopped nuts or raw sugar.
Bake at 375-F for 38 to 50 minutes

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