🍏 Apple & Poppy-Seed Strudel (Almás-Mákos Rétes) (Vegan)

Made with Vegan Puff Pastry
Serves: 6–8 slices   Prep time: 20 mins   Cook time: 30–35 mins
Skill level: Easy to intermediate – shop-bought puff, homemade pride.

🧂 Ingredients
For the filling:
2–3 eating apples, peeled, cored & finely sliced or grated
3 tbsp poppy seeds
1½ tbsp maple syrup or sugar (adjust to taste)
½ tsp cinnamon
Pinch of ground cloves or allspice (optional but lovely)
Zest of ½ lemon
Juice of ½ lemon
2 tbsp ground almonds or fine breadcrumbs (to absorb moisture)

For the pastry:
1 sheet vegan puff pastry (ready-rolled)
Plant-based milk for brushing
Demerara or caster sugar for sprinkling

To finish:
Icing sugar for dusting
Optional: a dollop of vegan cream or yoghurt on the side

🔥 Method

1. Preheat and prep.
Preheat oven to 200°C (180°C fan). Line a baking tray with parchment. Unroll your puff pastry and let it rest for 5–10 mins so it doesn’t crack when folded.

2. Make the filling.
In a bowl, mix apples, poppy seeds, maple syrup, spices, lemon zest and juice. Stir in ground almonds or breadcrumbs. It should be juicy, fragrant, and just damp enough to hold together.

3. Assemble the strudel.
Lay the pastry on the tray. Pile the filling down one third of the sheet, leaving a border. Fold over the pastry to enclose, tuck in the ends, and roll seam-side down. Score the top lightly and brush with plant milk. Sprinkle with sugar for a golden crust.

4. Bake to perfection.
Bake for 30–35 mins until puffed, golden, and the house smells better than a bakery. Cool slightly before slicing.

5. Serve and sigh.
Dust with icing sugar and serve warm or room temp. Pairs beautifully with wine that leans apricot, honeyed, or just very pleased with itself.

💡 Little Tip
No grinder for the poppy seeds? Warm them gently in a dry pan for a minute or two to release their flavour – it’s a subtle thing, but it makes a difference.