For our Saturday meal at the parents I decided to make something I’d never tried before – a Marfian version of the apple strudel. Vegan in the Freezer featured one last week and it looked so ridiculously easy and delicious that I simply had to try my hand at the whole business. Usually there are ridiculously complex ways of making strudel, including very thin pastry. I had some leftover homemade tofu puff pastry in the freezer from when I made beet and pumpkin soy pies, so I left that outside for a few hours and then got cracking on this nomness. I also bought two divine mangoes so I decided to add them in for some sweetness, since I didn’t want to add any extra sugar in the filling itself. Overall this came out swimmingly! Even my little sister, who is usually very hesitant about my idea of desserts, actually ate hers and complimented me on it! :p
Ingredients: makes eight slices
Tofu puff pastry (modified based on Peggy’s recipe – credit goes to her for the method)
- 50g Nature’s Choice tofu, liquid pressed out (I usually stack my tofu between two plates wrapped in paper towels and a cloth towel for half an hour or so)
- 50g vegan butter, room temperature
- 0.6 cup flour + 1/8 for rolling/dusting – I used a light wholewheat mixed with cake wheat flour – half ratios each.
- Mix the flour and butter together with your fingers, until it forms a crumb-like consistency
- Add in the tofu to the mix until it forms a dough – add small splashes of flour if you find it’s still too sticky, but if you drain your tofu properly there shouldn’t be too many problems.
- Roll the mixture into a ball and pop it into a big cling-plastic bag and place it in the fridge for 30 minutes. Freezes well!
- 1 -2 medium to small red apple, peeled and thinly sliced/diced
- 1/2 cup mango, chopped roughly
- Preheat the oven to 180C and spray a baking sheet.
- Roll out your pre-thawed pastry into a large rectangle – I split my dough in half to make it more manageable – 30cm x 20cm approximately. I was also in a bit of a rush so I didn’t roll it out quite so thinly as it should be, but if you have the time, by all means make it thinner! It will obviously help with flaky goodness, but thicker also means a richer, denser dough around your fruity delights.
- Layer your apple slices and mango 2 cm above the vertical line of the long side of the pastry nearest to you.
- Splash very liberally with cinnamon and any other spices. You can even sprinkle nuts, bits of marzipan, or other fruit. For utter decadence some dark chocolate bits would work great to melt all over the show…(damnit, must make it like this!)
- Roll the pastry along the vertical line away from you, folding in the edges when done and laying it seam-down on your baking sheet.
- Cut through the pastry at 5cm intervals. Do not separate the cut pieces – it just makes it easier to serve later on.
- Bake for 20 or so minutes until browned. I underbaked mine slightly for a squishier feel, but tofu pastry burns a lot quicker than normal, store-bought pastry. For the normal sheets follow Vegan in the Freezer’s timing of 35-40 minutes.
- Enjoy! I splashed some icing sugar on top after it had cooled a bit, because I knew that under-sweetening the thing would potentially draw sour faces. The parents ate it with ice-cream, but I devoured my slice clean to much delight. One can obviously make bigger slices, but I’d rather people take seconds and also exercise some portion control for myself. There was more than enough to go around!
SO tasty! I *loved* the amazing cinnamon smell wafting around when it came out of the oven, and even when I opened the tupperware later that evening it still had that divine aroma. When I have time again I’ll make more tofu pastry to keep handy because this is essentially so ridiculously easy and tasty to make for any occasion!
If you’re curious about the hectic burn marks on my baking paper it’s because my supermarket has decided it hates the stuff and doesn’t regularly stock it (if at all!). I’ve been forced my circumstances to re-use my baking sheets a few times over. I had been baking zucchinis, sweet potatoes and beetroot slices on here, if you can’t tell from the mess :p
As said, I ate mine clean, but it really could not go wrong with some vegan chocolate or date sauce drizzled inside, or served in a small bowl of homemade vegan custard with splashes of coffee-infused chocolate streaks. OR some delicious pistachio and pumpkin vegan ice-cream…oh yarr! Sometimes one has to indulge to the maximum and enjoy life instead of restraining oneself at every moment of the day, which often feel endless anyhow.