Strudel in Apple
- Preparation time: 15 m
- Cooking time: 30 m
- 61.56 dates dried and pitted
- 401040 g walnuts
- 401040 g almonds
- 10.251 knife tip cinnamon & nutmeg, ground
- ¼0.0625 ¼ tsp vanilla ground
- ½0.125 ½ Orange zest
- 20520 g Amaranth puffed
- 401040 g butter_en vegan, lukewarm
- 414 apples medium size
- 10025100 g amaranth flour
- 10.251 tsp locust bean gum
- 601560 g tapioca starch
- 10.251 pinch salt
- 802080 g butter_en vegan, lukewarm
- 10.251 tablespoon Organic Veganz Agave Syrup
- 20520 ml water cold
- 10.251 tsp Hafercuisine
Chop dates, walnuts and almonds in a blender. Mix with the spices, orange peel and amaranth. Then fold in the soft butter with a fork.
Cut out the top of the apples, so that the stem is completely removed and the apple is straight on top. Hollow the apple inside with a spoon or ice cream scoop. Make sure to leave a sufficiently thick wall.
Stuff the filling in the apples and place them on a baking tray with baking paper.
Bake at 170 ° C top / bottom heat for 25-30 minutes.
In a bowl mix flour, locust bean gum, starch and salt. Add butter, agave syrup and water and mix with a fork into a uniform dough.
Roll the dough on a floured work surface approximately 3 mm thick and cut into strips (about 8 mm). Form the strips into a chessboard pattern, press it slightly and cut out circles (about 5 cm in diameter).
Bake at 190 ° C Top / Bottom heat for about 8-10 minutes until golden brown.
Serve the stuffed apples with the amaranth grid.