Photography by Bill Milne; Copyright owned by Sterling Publishing under a work-for-hire contract;

Recipe reprinted from The Healthy Jewish Kitchen by Paula Shoyer (
Sterling Epicure/November 2017

For your holiday table celebrate the sweetness of life with this delicious dessert.

Parve, Vegan • Serves 10 to 12

Apple strudel is one of those Old-World desserts that few people bake from scratch anymore. The whole-grain dough in this recipe is very easy to make and roll out. I like to rewarm the strudel after the first day.

PREP TIME: 20 minutes; dough rises 1 to 2 hours • BAKE TIME: 30 to 40 minutes • ADVANCE PREP: May be made 2 days in advance; reheat to serve •

EQUIPMENT: Measuring cups and spoons, vegetable peeler, cutting board, knife, stand mixer without attachment, plastic wrap, large frying pan, wooden spoon, silicone spatula, cookie sheet or jelly roll pan, parchment or silicone baking mat, wire cooling rack


½ cup (65g) plus 2 tablespoons (15g) all-purpose flour, plus extra for dusting
½ cup (65g) white whole-wheat flour
½ cup (65g) whole-wheat flour
1 tablespoon sugar
¼ teaspoon salt
¼ cup (60ml) sunflower or safflower oil
½ cup (120ml) water
Honey to drizzle over the strudel (optional)


2 tablespoons coconut oil
¼ cup (55g) light brown sugar
1 tablespoon sugar
½ teaspoon cinnamon
4 Gala apples, peeled, cored, and sliced into ½-inch (12-mm) slices
3 tablespoons ground almonds

• To make the dough, place the all-purpose flour, white whole-wheat flour, whole-wheat flour, sugar, salt, oil, and water into the bowl of a stand mixer and mix with a dough hook attachment, or by hand, until it comes together into a ball. Cover the bowl with plastic wrap and let it rest for 1 to 2 hours at room temperature.

• To prepare the filling, heat a large frying pan over medium heat and add the coconut oil, brown sugar, sugar, and cinnamon, and stir. Add the apples to the pan and cook them, stirring often, for about 6 to 8 minutes, until the apples are fork-tender. Place the mixture into a bowl and let it cool for 10 minutes. Add the ground almonds and mix well.

• When the dough is ready, preheat the oven to 375°F (190°C). Divide the dough into 3 pieces. Cut off a large piece of parchment paper and sprinkle it with some all-purpose flour. Roll out a piece of dough into a rectangle about 8 x 14 inches (20 x 36cm), lifting the dough a few times to add more flour underneath it. Place a third of the filling down the length of the dough, 2 inches from the edge. Fold in the right and left sides (the short sides) about 1 inch from the edge. Roll the long end of the dough (with the filling), into a tight, long log. Place it on a cookie sheet or jelly roll pan lined with parchment or a silicone baking mat. Repeat the same steps to make 2 other logs.

• Bake the strudel for 30 to 40 minutes, or until it is lightly browned, and transfer to a wire cooling rack. Serve warm or at room temperature with a drizzle of honey over the top, if desired.

Recipe reprinted from The Healthy Jewish Kitchen by Paula Shoyer
Sterling Epicure/November 2017

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