Vegan Apple Strudel

Instructions

1. Thaw the phyllo dough according to package instructions if frozen.
2. Preheat your oven to 180°C (350°F).
3. Melt the vegan butter. You'll use this to brush between the phyllo layers.
4. Peel, core, and cut the apples into small cubes. Aim for about 4 large apples or 500g of apple cubes.
5. In a large bowl, mix the apple cubes with the ground cinnamon, sugar, and lemon juice. Adjust these amounts based on your apple quantity and taste preference. A good rule of thumb is 1/2 teaspoon of cinnamon, 25g of sugar, and 1/2 tablespoon of lemon juice per large apple.
6. Fold in 100g of the vegan sour cream into the apple mixture.
7. Lay out a clean kitchen towel and place one sheet of phyllo dough on it. Brush the sheet lightly with melted vegan butter.
8. Layer another sheet of phyllo on top and brush with butter. Repeat with the third sheet.
9. Spread the apple filling along one long edge of the phyllo, leaving a border of about 2 inches on the sides.
10. Using the kitchen towel to help you, carefully roll the phyllo around the filling, creating a log shape.
11. Tuck in the ends and place the strudel seam-side down on a baking sheet lined with parchment paper.
12. Brush the top of the strudel with any remaining melted vegan butter.
13. Bake for about 35-40 minutes, or until the pastry is golden brown and crispy.
14. Remove from the oven and let cool for about 10 minutes.
15. While still warm, spread the remaining 100g of vegan sour cream evenly over the top of the strudel.
16. Allow to cool slightly before slicing and serving.
17. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
18. To reheat, warm in a 150°C (300°F) oven for about 10 minutes to re-crisp the pastry.