Gluten-Free Apple Strudel

Ingredients

• 200 g gluten‑free flour
• 1 egg
• 1 pinch salt
• 2 tbsp plant oil (plus extra for brushing)
• gluten‑free flour (for dusting)
• 1 untreated lemon
• 1.5 kg tart apples (e.g., Boskop)
• 60 g melted butter
• 75 g sugar
• 80 g raisins
• 1 Tbsp vanilla sugar
• 1 tsp ground cinnamon
• 80 g chopped almonds
• powdered sugar (for dusting)

Instructions

1. 1.

   Knead the flour, egg, salt, oil and about 100 ml lukewarm water into a smooth dough. If it doesn’t hold together, add more water. Shape the dough into a ball, brush with oil, cover and let rest for about 30 minutes.

2. 2.

   Preheat the oven to 200 °C (400 °F) with upper and lower heat.

3. 3.

   Wash the lemon hot, pat dry and grate the zest. Squeeze out the juice. Quarter, peel, core and dice the apples. Mix them in a bowl with the lemon juice and zest.

4. 4.

   Roll out the dough on a floured surface, place it on a lightly floured kitchen towel and stretch it thinly. Brush half of the melted butter over it. Evenly spread the apple mixture on the dough, leaving a 2 cm border. Sprinkle the sugar, raisins, vanilla sugar, cinnamon and almonds over the filling. Fold the edges inward by 2 cm and roll up the strudel with the help of the towel. Transfer to a baking sheet lined with parchment paper (seam side down) and brush with the remaining melted butter. Bake in the preheated oven for about 45 minutes until golden brown. Let cool, dust with powdered sugar and cut into pieces before serving.

5. 5.

   Serve with vanilla ice cream if desired.