Recipe - Vegan Apple Strudel

FILLING
1 cup Dried apples; (sulfate free)
1 tablespoon Balsamic vinegar
1 Vanilla bean; split, insides
; scraped
One fourth cup Brown rice syrup
1/8 cup Natural brown cane sugar
One half teaspoon Fresh ginger; shredded
1 cup Water
1 tablespoon Egg substitute

TOPPING
1 cup Pecans; crushed
One fourth cup Brown rice syrup
2 tablespoon Water

STREUDEL
6 Sheets phyllo dough
One fourth cup Vegetable oil
One half cup Pecans; ground fine
One fourth cup Natural brown sugar

Preheat oven to 350 degrees F.

TO MAKE FILLING: In a heavy pot over medium heat, mix apples, vinegar,
vanilla bean, syrup, sugar, ginger, water, and egg substitute. Heat until
completely incorporated, about 510 minutes. Remove from heat and allow to
cool.

TO MAKE TOPPING: Mix pecans, syrup, and water. Place in a shallow pan and
heat until pecans darken. Remove from heat and allow to cool.

TO MAKE STREUDEL: Place 1 sheet of phyllo dough on work surface with long
side closest to you. Brush with a little of the oil. Sprinkle some of the
pecans and sugar onto the oiled sheet. Place second sheet on top of first,
brush with oil, sprinkle with pecans and sugar. Continue until all 6 sheets
are used.

Spoon the apple mixture along the long side of the phyllo, leaving about 1
inch all around. Starting with the side closest to you, roll into a tube.
Place on baking sheet, top with the topping mixture, and bake until golden
brown.

Recipe by: Cafe Sunflower

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