Vegan Nutty Cinnamon Pumpkin Iced Strudel

This flaky, buttery strudel from the One Inexperienced Planet’s Fall: Plant-Based mostly Recipes to Have fun Harvest Season cookbook is a plant-based tackle the normal Swiss pastry. 

What you want:

3⅓ cups flour
½ cup sugar, divided
½ teaspoon salt
1 packet fast-acting yeast
1 cup plus 2 tablespoons unsweetened soy milk, divided
⅔ cup plus 1 tablespoon vegan butter, divided 
1¼ cups floor almonds
½ teaspoon pumpkin spice
½ tablespoon cinnamon
¼ teaspoon almond extract

For the icing: 
½ cup powdered sugar 
1 teaspoon lemon juice

What you do:

  1. In a small saucepan over medium warmth, heat 1 cup of milk and ⅓ cup of butter till simply melted.
  2. In a small bowl, combine heat soy milk and yeast. Let stand for 10 minutes.
  3. In a big bowl, combine flour, sugar, and salt. Add yeast combination and stir. Take dough out of bowl and knead for about 10 minutes till dough is smooth and easy.
  4. In a calmly oiled bowl, place dough and canopy with plastic wrap till doubles in dimension.
  5. In a medium bowl, combine ⅓ cup butter, almonds, cinnamon, pumpkin spice, sugar, remaining soy milk, and almond extract till properly mixed.
  6. Roll out dough right into a rectangle about 14 x 18 inches. Evenly unfold almond combination over dough, leaving a margin of about 1 inch.
  7. Begin at left-hand nook of edge closest to you, working from left to proper, tug lip of dough up and over filling, holding tight. Roll up dough, tightening log as you go. Moisten naked edge with water and pinch to seal seam. Place dough seam aspect down on a parchment paper-lined baking sheet and brush high with 1 tablespoon of melted butter.
  8. Preheat oven to 355 levels and bake for about 45 minutes. Cool fully on a wire rack earlier than icing.
  9. In a small bowl, combine powdered sugar and lemon juice. Drizzle over strudel and serve.
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