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Paleo Apple Strudel (nut-free)

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Paleo Apple Strudel | Cook It Up Paleo


Mother’s day is coming, and I’ve been thinking of the apple strudel that Mom always used to make for Mother’s Day brunch before paleo.

Paleo Apple Strudel | Cook It Up Paleo

She would use homemade dough and apple filling that she would make in the fall and freeze for later use.  The result was a sweet apple pastry with a flaky dough that was always the main event at brunch.

I just got another shipment of amazing cassava flour from Otto’s Naturals, and thought, “You know what? I want apple strudel!”

Paleo Apple Strudel | Cook It Up Paleo

Paleo Apple Strudel | Cook It Up Paleo

This recipe is my re-creation of her masterpiece, and while it’s hard to say that something does justice to an old family favorite, this comes pretty close.  The filling is sweet and slightly caramelized, and the dough is super-flaky and tender.

Paleo Apple Strudel | Cook It Up Paleo

Paleo Apple Strudel | Cook It Up Paleo

Paleo Apple Strudel | Cook It Up Paleo

I made this in the morning and by the afternoon the entire batch was gone.  Delicious.

Paleo Apple Strudel | Cook It Up Paleo

 

 

Find Otto’s Naturals cassava flour here.

 

Shared at Allergy Free Wednesday, Fat Tuesday, Gluten-Free Wednesday

 

Paleo Apple Strudel (nut-free)
Recipe Type: Fruit Desserts
Author: Heather Resler
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • Apples:
  • butter – 2 tablespoons
  • apples – 5 cups sliced
  • coconut palm sugar – 2 tablespoons
  • cinnamon – 2 teaspoons
  • applesauce – 1/2 cup
  • Dough:
  • butter – 1/2 cup, cold
  • cassava flour – 1 cup*
  • salt – 1/2 teaspoon
  • egg – 1
  • coconut palm sugar – 2 tablespoons
  • Topping:
  • 1 egg white – beaten
  • 1 tablespoon coconut sugar
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat the butter in a medium skillet and add the apples, coconut sugar, cinnamon, and applesauce. Saute until caramelized.
  3. Meanwhile, make the dough. Cut the butter, cassava flour and salt together until the mixture resembles course crumbs. Stir in the egg and coconut sugar.
  4. Roll out the dough on a floured surface into a 1/4″ thick rectangle. Use a knife to cut slits down the long sides ever 1/2″ or so.
  5. Spoon the apples down the middle and fold the strips over the apples, alternating sides. Seal with wet fingers and carefully transfer to a baking sheet. Brush with the egg white and sprinkle with coconut sugar.
  6. Bake for 25 minutes.
  7. Slice and serve.

Comments

  1. I made this and honestly I should have made 2!
    Guys this is so good. And I don’t have a lot of practice with cassava flour but wow it’s so good. I accidentally forgot to add the applesauce to the filling and I didn’t notice any ill-effects from it. I liked it so much I think when I make it again I’ll leave it out, just because it was so good how it came out. I did have to add a bit of moisture of the crust to get it rolled out but it turned out great. Thank you for this wonderful recipe.

  2. I didn’t think butter (dairy) was paleo – I can’t have dairy. Do you think I could substitute coconut oil for it?

    Thanks

  3. In the strudel does it have to be cassava flower could it be something else. I ask this because cassava in not a common gf flower it usually is not seen in stores. I was so happy to find this recipie because my hubby and I love struddel but had to give up wheat.

    • I haven’t tried it with something other that cassava so I don’t really think there is a substitute. Cassava can be hard to find in stores; you can get it from ottosnaturals.com. Otto’s does do wholesale so if you ask for your local health food store to carry it they might bring it in.

  4. Made this today and it was delicious! Next time I may double the dough recipe, didn’t make enough! I guess I should cut the sizes smaller next time 😉

      • Just wanted to report back that I tried Tapioca flour and I couldn’t get it to hold together very well-maybe it was too warm. It ended up being a deconstructed strudel with added raisins and pecans in my ‘pie.’ I will be trying again once I get my hands on some cassava flour. Thanks for a yummy recipe!

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