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Vegan Apple Strudel
1 cup dried apples (sulfate free)
1 tablespoon balsamic vinegar
1 vanilla bean, split, insides scraped
1/4 cup brown rice syrup
1/8 cup natural brown cane sugar
1/2 teaspoon fresh ginger, shredded
1 cup water
1 tablespoon egg substitute
1 cup pecans, crushed
1/4 cup brown rice syrup
2 tablespoons water
6 sheets phyllo dough
1/4 cup vegetable oil
1/2 cup pecans, ground fine
1/4 cup natural brown sugar
Preheat oven to 350 degrees F.
In a heavy pot over medium heat, mix apples, vinegar, vanilla
bean, syrup, sugar, ginger, water, and egg substitute. Heat until
complete ly incorporated, about 5-10 minutes. Remove from heat
and allow to cool.
Mix pecans, syrup, and water. Place in a shallow pan and heat
until pecans darken. Remove from heat and allow to cool.
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 the 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. Plac e on baking sheet, top with the topping
mixture, and bake until golden brown.
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Apple Strudel