Apple strudel with no added sugar

This apple strudel only looks sophisticated. In fact, the only thing that takes time here is peeling the apples.
The preparation itself is very easy.











Apple strudel.png



  • 3 cups whole spelt flour

  • 30 grams butter

  • ⅓ cup any vegetable oil

  • 1 tsp vinegar

  • 1 container unsweetened yogurt (200 ml)



  • 10 golden delicious apples (sweet apples)

  • Juice from 3 oranges

  • 50 grams raisins

  • ½ tsp cinnamon

  • 50 grams walnuts or pecan, roughly chopped



  • 1 egg yolk

  • 1 tbsp water



Preparing the dough:

  1. Add all the ingredients for the dough into a bowl and mix until it becomes a dough that's easy to work with. If the dough is too dry, gently add a small amount of water and knead until it becomes smooth and easy to work. Cover the bowl and place in the refrigerator.

  2. Preparing the filling:
    Peel the apples, cut into quarters, remove the core, and slice into ½ cm slices.
    Place the slices in a pan, add the orange juice and raisins, and bring to a boil. Lower the flame and cook for about 15-20 minutes until the liquids evaporate and the apples are soft. Cool a little bit, then add the cinnamon and the nuts.
    Please note that sometimes the oranges might be a bit sour, causing the filling to become sour. In this case you can gently add one or two tablespoons of maple syrup to get the desired sweetness.


Preparing the strudels:

  1. Preheat the oven to 350°F (180°C).
    Divide the dough into 3 pieces. Cut 3 sheets of parchment paper to about 6x16 in. Roll out each section of dough on a separate piece of parchment paper strap to a rectangle of about 6x12 in. Place a third of the filling in the center of each rectangle while keeping about an inch and a half of a margin on each side.

  2. Cut diagonal lines in the dough along both sides of the filling and braid the dough strips over the filling, as seen in the picture. Pick up the whole thing by the parchment and place on a baking sheet.
    Repeat with the remaining two.

  3. Beat the yolk with a tablespoon of water and brush the dough.
    Bake for about 20 minutes until the dough becomes golden.

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