Description
A delicious gluten-free apple strudel featuring a flaky, buttery crust made with almond flour and tapioca starch. This easy 30-minute dessert captures the essence of autumn with crisp apples, cinnamon, and a nutty crust.
Ingredients
Scale
- 1 ½ cups super-fine blanched almond flour
- ¼ cup tapioca starch
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1–2 tablespoons ice water
- 3 large Granny Smith apples, peeled and sliced into thin wedges
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ cup chopped walnuts or pecans (optional)
- 2 tablespoons gluten-free breadcrumbs
- 1 egg yolk mixed with 1 tablespoon water (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, tapioca starch, and salt.
- Add cold cubed butter to the flour mixture. Use fingers or a pastry cutter to work the butter in until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- Add the egg yolk and 1 tablespoon of ice water. Mix gently with a fork until the dough just comes together. If too dry, add the second tablespoon of water. Form into a disc, wrap in plastic, and refrigerate for 10 minutes.
- While the dough rests, toss apple slices with brown sugar, cinnamon, vanilla, and nuts. Sprinkle gluten-free breadcrumbs over the mixture and toss to coat.
- Place the chilled dough disc between two large sheets of parchment paper. Roll out into a 12×16 inch rectangle.
- Remove the top sheet of parchment. Spread the apple mixture evenly over the dough, leaving a 1-inch border.
- Starting from the long edge, carefully roll the dough into a log using the parchment paper to help lift and roll. Pinch the seam and ends to seal.
- Place the strudel seam-side down on the prepared baking sheet.
- Brush the entire surface with the egg wash mixture.
- Bake for 15-18 minutes until the crust is deep golden brown and apples are tender.
- Cool on the pan for 5 minutes before slicing. Dust with powdered sugar if desired.
Notes
Keep all ingredients, especially butter, cold to ensure a flaky crust. Use parchment paper to roll the dough to prevent sticking and tearing. Granny Smith apples are recommended for their tartness and ability to hold shape. For a nut-free version, substitute almond flour with certified gluten-free oat flour.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 slice (approx. 1/8
- Calories: 280
- Sugar: 14
- Sodium: 120
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 4
- Protein: 6
Keywords: gluten-free, apple strudel, oktoberfest, almond flour pastry, gluten-free dessert, fall recipes, easy strudel