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Almond Cinnamon Yeast Strudel
[Vegan]

FG By: Fabio Gallo

Author Bio

Little Swiss Baker is a website dedicated to the sweeter things in life. My name... Read More

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Almond Cinnamon Yeast Strudel [Vegan]

8-10

Dairy Free

Vegan

Almond cinnamon yeast strudel is a famous Swiss pastry that everyone must try! The delicious flaky strudel is filled with a rich buttery almond mixture and topped with a tangy lemon icing. Bake this sweet treat for breakfast, snack, or dessert.

Ingredients You Need for Almond Cinnamon Yeast Strudel [Vegan]

3 1/3 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1 pack fast-acting yeast
1 cup unsweetened soy milk
1/3 cup vegan butter
1 1/4 cups ground almonds
2/5 cup granulated sugar
1/3 cup vegan butter
1/2 teaspoon pumpkin spice
1/2 tablespoon cinnamon
2 tablespoons unsweetened soy milk
1/4 teaspoon almond extract

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How to Prepare Almond Cinnamon Yeast Strudel [Vegan]

In a small saucepan, heat the soy milk and vegan butter until melted.
Activate the yeast by mixing warm (not hot) soy milk and the yeast. Let stand for about 10 minutes.
In a large bowl, mix the flour, sugar, and salt. Add the yeast mix and combine with a wooden spoon. Take the dough out of the bowl and knead for about 10 minutes until the dough is soft and smooth.
Put the kneaded dough in a lightly oiled bowl and cover with cling film until it doubles in size.
Mix the vegan butter, ground almonds, cinnamon, pumpkin spice, sugar, soy milk, and almond extract for the filling until well combined.
Once the dough is ready, roll out the dough into a rectangle (about 14x18inch). Evenly spread the filling leaving a margin of about 1 inch.
Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.
When you reach the far edge of the dough, moisten the bare edge with water and pinch to seal the seam. Place the dough seam facing down on a parchment paper-lined baking sheet and brush the top with some melted vegan butter or soy milk.
Preheat the oven to 355°F and bake the strudel for about 45 minutes. Cool down entirely on a wire rack before icing the strudel.
For the icing, mix some fresh lemon juice and icing sugar until you have the desired consistency. Then, ice as desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.