Vegan Cherry Ginger Strudel – Sweet and Tangy!

Vegan Cherry Ginger Strudel

Feel like making something kind of tangy and kind of sweet? Make Vegan Cherry Ginger Strudel! This recipe fits the bill and everyone will love it!

Saw this on Facebook and thought I want to veganzie this recipe and add a bit of a twist to it too. Turned our beautifully. I froze half of it for another day and everyone that tried it loved it!

Next I am going to try an apple cinnamon strudel. Pretty easy to make and kind of fun too!

Here is how to make yours….

Vegan Cherry Ginger Strudel

What you will need:

• 

  1 can of cherry pie filling

• ½ c  dried cherries (chopped into little pieces)
• 1-2 T grated ginger (optional)
• 1 T  all-purpose flour
• ½ c  sliced raw nuts, toasted (I used hazelnuts, you could use almonds, macadamia, your choice)

• 

  1/3 c  plain dry breadcrumbs (I used some bread I had around the house, cut it up into little pieces and toasted it, then cut it up a bit more)

• 2 T  ground raw almonds (you can grind them in your coffee grinder)
• 1 T cinnamon
• 1 T  brown sugar (I used coconut sugar, really any sugar would work)
• 6  sheets Phyllo Pastry, thawed
• 1/3 c vegan butter, (Earth Balance or Becel – Vegan), melted
• ¼ c  icing sugar (optional)

How to make your Vegan Cherry Ginger Strudel:

1. Preheat oven to 400°F (200°C).
2. Line rimmed baking sheet with parchment paper.

3. 

   In bowl, combine fruit spread, dried cherries and flour.

4. In another bowl, combine toasted and sliced almonds, breadcrumbs, ground almonds, cinnamon and brown sugar.

5. 

   Lay one sheet of phyllo on baking sheet. Work quickly to keep phyllo from drying out.

6. 

   Brush one sheet of phyllo with veganbutter (would be good to have a basting brush for this

7. Sprinkle with one-sixth of the almond mixture. Repeat phyllo, vegan butter and nut mixture layers, reserving a little butter, until all phyllo and nut mixture is used up.

8. 

   Using a spatula or the back of a spoon, spread cherry mixture evenly over top of phyllo layers, leaving a 1-inch (2.5 cm) border bare on all sides.

9. Roll phyllo up lengthwise, jelly-roll style. Tuck ends underneath and brush seams with remaining butter.
10. Place your roll side down in the middle of prepared baking sheet.

11. 

    Using sharp knife, cut three equal slits across top of roll.

12. Bake for 30 to 35 minutes or until golden and bubbling. Let stand 15 minutes.
13. Sprinkle with icing sugar and slice crosswise on the diagonal to serve.
14. Serve with coconut milk ice cream….delightful!