Mother's Chocolate Strudel Recipe - Vegan in the Freezer (2024)

FAQs

Does strudel freeze well? ›

It can also be frozen before baking. Simply wrap well in baking parchment and cling film, then place on a tray and freeze until firm. (You can then remove the tray if you need space.) Freeze for up to six months, then bake from frozen at the temperature stated above for 35-40 mins.

Cooking Instructions

Cook from frozen on a baking tray at 180°C Fan /400°F/Gas Mark 6 for 15 minutes.

Yes. Strudel can be frozen and kept in the freezer for up to six months.

Bake in 275 degree oven for 30 minutes. Turn oven up to 350-375 degrees, depending on oven, and continue baking for an additional 50 to 60 minutes, or until golden brown. Brush top with melted butter and sprinkle with sugar. Note: These times and temperatures may vary slightly, depending on your oven.

Some rely on vinegar to help the dough stretch without springing back. Bread flour gets the thumbs-up in many recipes because its higher gluten content makes the dough more elastic.

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

Strudel (in Yiddish, שטרודל, pron. shtrudl) in general is also associated with Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular, but cabbage has historically also been used as a filling for a savoury strudel.

Oven from frozen

Instructions: F200°C/Fan 180°C/Gas 6 35-40 mins. Place on a baking tray in the centre of a pre-heated oven for 35-40 minutes. Leave to stand for 1 minute after cooking.

(ˈstruːdl, German ˈʃtʀuːdl) noun. a pastry, usually consisting of a fruit, cheese, or other mixture, rolled in a paper-thin sheet of dough and baked.

What pastry is apple strudel made from? ›

An easy apple strudel recipe with puff pastry that is ready in less than an hour. It tastes especially delicious fresh out of the oven with some vanilla ice cream.

We would suggest precooking the filling, as Nigella does in her Gluten-Free Apple And Blackberry Pie. You can thicken the juices with some cornflour and even strain most of the juice off and serve it separately alongside the pie if there is a lot of juice.

Once filled and shaped, the unbaked strudels can be frozen for up to two weeks. Place them in one layer on a baking sheet or in anzip top bag. Cover tightly with plastic wrap or seal the bag and freeze. Bake the individual strudels directly from the freezer on a lined baking sheet until golden brown and flaky.

You can store it, covered with foil or plastic wrap, at room temperature for up to 2 days. You can also store it in an airtight container in the fridge for an additional 2-3 days. Try to keep it stored on the bottom shelf where it's the coldest – baked strudel gets soggy as time goes on.

Prepare now, eat later

The Apple Strudel will keep in the fridge for up to 2 days. Reheat until crisp and hot. Alternatively, freeze the strudel, whole or in slices, for up to a month. Allow to defrost if frozen and reheat in a hot oven for a few minutes until hot.