A warm slice of apple strudel can turn an ordinary day into something special. This vegan version keeps everything you love about the classic—flaky layers, tender apples, and a blend of warm spices—without butter or eggs. It’s simple enough for a weekend bake, yet impressive enough for guests.
If you’re new to strudel, don’t worry. The dough is forgiving, and there are easy shortcuts if you’re in a rush.
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What Makes This Vegan Apple Strudel Special
This vegan apple strudel balances a few key textures: crisp exterior, juicy middle, and a delicate chew. The filling uses tart-sweet apples, warm spices, and golden raisins for a subtle pop of sweetness.
A little lemon brightens everything, while breadcrumbs soak up extra juices so your layers stay crisp. You can make the dough from scratch for a rewarding kitchen project, or use store-bought vegan phyllo for speed. Either way, you get a comforting aroma and bakery-style result.
What You’ll Need To Make Vegan Apple Strudel
dough
- all-purpose flour
- salt
- neutral oil (sunflower, canola, or light olive oil)
- lukewarm water
- apple cider vinegar
dough shortcut
- vegan phyllo pastry
- vegan butter or neutral oil
filling
- apples (Granny Smith, Honeycrisp, or Braeburn)
- granulated sugar
- brown sugar (optional)
- ground cinnamon
- ground nutmeg
- vanilla extract
- lemon zest
- lemon juice
- golden raisins or currants (optional)
- toasted walnuts or almonds (optional)
- plain breadcrumbs or finely ground
nuts
To finish
- vegan butter or oil
- powdered sugar
Instructions
Make the dough (if not using phyllo)
In a bowl, whisk flour and salt. Add oil, water, and vinegar. Mix and knead for 6–8 minutes until smooth and elastic. Form into a ball, coat lightly with oil, cover, and rest at room temperature for 45–60 minutes so the gluten relaxes.
Prepare the filling
In a large bowl, combine apples, both sugars, cinnamon, nutmeg, vanilla, lemon zest, lemon juice, raisins, and
Preheat the oven
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Set up your workspace
Clear a large table or counter. Lay down a clean cotton towel and dust it lightly with flour to help roll and transfer the strudel without tearing.
Stretch the dough
Place the rested dough on the towel. Roll it out as thin as possible, then gently stretch with the backs of your hands from the center outward. Aim for a rectangle about 24 x 16 inches. Trim any thick edges.
Or use phyllo sheets
Lay one phyllo sheet on the towel, brush lightly with melted vegan butter or oil, and sprinkle with a small amount of breadcrumbs. Repeat, stacking 8–10 sheets. Keep unused phyllo covered with a damp towel so it doesn’t dry out.
Add the breadcrumb layer
Sprinkle breadcrumbs evenly over the dough, leaving a 2-inch border on all sides. This helps absorb apple juices and keeps the pastry crisp.
Add the apples
Spoon the apple mixture along the short edge closest to you in a log shape, leaving space on the sides. Avoid adding too much liquid from the bowl.
Fold and roll
Fold in the short side edges. Use the towel to help roll the strudel away from you, keeping it fairly tight. Gently pinch to seal the seam.
Transfer to the baking sheet
Carefully lift the strudel onto the parchment-lined baking sheet, seam-side down. Curve slightly if needed to fit.
Brush and bake
Brush the top with melted vegan butter or oil. Cut a few shallow slashes for steam. Bake for 35–45 minutes, until deeply golden and crisp. Tent loosely with foil if it browns too quickly.
Cool and finish
Let the strudel rest for 15–20 minutes. Dust with powdered sugar and slice with a serrated knife to preserve the flaky layers.
How to Store
Room temperature Keep loosely covered for up to 24 hours. The crust stays crisper than in the fridge.
Refrigerator Store leftovers in an airtight container for 3–4 days. Re-crisp in a 350°F (175°C) oven for 8–10 minutes.
Freezer Wrap slices tightly and freeze up to 2 months. Reheat from frozen at 350°F (175°C) for 15–20 minutes until warmed through and crisp.
Benefits of This Vegan Apple Strudel Recipe
Vegan and familiar You get classic flavor and texture without dairy or eggs, perfect for mixed-diet gatherings.
Flexible prep Make the dough from scratch, or use phyllo for faster prep.
Simple ingredients Mostly pantry staples and common fruit.
Great make-ahead The filling can be prepped a day in advance, and the baked strudel reheats well.
Not overly sweet The apples lead the way, and you can adjust sugar to taste.
Pitfalls to Watch Out For
Soggy bottom Don’t add the liquid from the apple mixture, and use breadcrumbs. A hot oven is key for crisp layers.
Dry phyllo Keep sheets covered with a slightly damp towel and work quickly. Brush lightly between layers.
Thick dough If making from scratch, let the dough rest long enough and stretch until nearly translucent.
Overstuffing Too much filling can split the dough and prevent even baking.
Uneven sugar Mix spices and sugar evenly into the apples so every slice tastes balanced.
Variations You Can Try
Caramel-Maple Twist Replace granulated sugar with maple syrup and add a drizzle of vegan caramel before rolling.
Pear and Ginger Swap half the apples with ripe pears and add 1 teaspoon grated fresh ginger.
Almond Crunch Use finely ground almonds instead of breadcrumbs, and sprinkle sliced almonds on top before baking.
Berry Boost Add 1/2 cup fresh or frozen blueberries or raspberries. Increase breadcrumbs by 1–2 tablespoons to absorb extra juice.
Spiced Chai Add 1/2 teaspoon cardamom and a pinch of cloves for a cozy tea-house vibe.
Vegan Apple Strudel
Ingredients
For the Dough (from scratch)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons neutral oil sunflower, canola, or light olive oil
- 3/4 cup lukewarm water plus 1–2 teaspoons more if needed
- 1 teaspoon apple cider vinegar
Phyllo Dough Shortcut:
- 10-12 sheets vegan phyllo pastry thawed
- 1/3 cup melted vegan butter or neutral oil for brushing
For the Filling
- 6 medium apples Granny Smith, Honeycrisp, or Braeburn, peeled, cored, and thinly sliced
- 1/3 cup granulated sugar adjust to taste
- 2 tablespoons brown sugar optional
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup golden raisins or currants optional
- 1/3 cup toasted walnuts or almonds chopped; optional
- 1/2 cup plain breadcrumbs or finely ground nuts for layering
To Finish
- 2-3 tablespoons melted vegan butter or oil for brushing
- powdered sugar for dusting
Instructions
- In a large bowl, whisk flour and salt. Add oil, water, and vinegar. Mix until combined, then knead for 6–8 minutes until smooth and elastic. Form into a ball, coat lightly with oil, cover, and rest at room temperature for 45–60 minutes.
- In a large bowl, mix sliced apples with sugars, cinnamon, nutmeg, vanilla, lemon zest, lemon juice, raisins, and nuts. Let sit for 10 minutes to release juices.
- Set oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Lay a clean kitchen towel on your work surface and dust lightly with flour.
- Roll rested dough out on the towel, then gently stretch it with the backs of your hands until it forms a 24 x 16-inch rectangle. It should be almost see-through. Trim thick edges.
- If using phyllo, layer 8–10 phyllo sheets on the towel, brushing each with melted vegan butter or oil and a light sprinkle of breadcrumbs or finely ground nuts to prevent sogginess.
- Sprinkle breadcrumbs or ground nuts evenly over the dough, leaving a 2-inch border on all sides.
- Spoon the apple mixture in a log shape along the short edge closest to you. Avoid pouring excess liquid onto the dough.
- Fold in the short side edges. Use the towel to help roll the strudel away from you into a log. Pinch the seam gently to seal.
- Place the strudel seam-side down on the prepared baking sheet. Curve it slightly if needed to fit.
- Brush the top with melted vegan butter or oil. Cut a few shallow slashes on top for steam to escape. Bake for 35–45 minutes until golden brown and crisp.
- Let cool 15–20 minutes. Dust with powdered sugar and slice using a serrated knife.
Wrapping Up
The crisp shell and tender, spiced apples make this vegan apple strudel is fragrant and satisfying.
Whether you make the dough by hand or use phyllo, the method is easy and the results are worth it. Serve warm with a dusting of sugar, maybe a scoop of dairy-free vanilla ice cream, and enjoy the comfort in every bite.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Want to level up your vegan desserts? Rouxbe’s Vegan Dessert course is one of our favorites. Give it a peek!
90-day online course based on Fran Costigan’s popular Vegan Baking Boot Camp.
FAQ
Can I make the strudel ahead of time?
Yes. You can assemble it, refrigerate for up to 6 hours, then bake. For longer storage, bake it fully, cool, and reheat before serving.
What apples work best?
Firm, slightly tart apples hold up well. Granny Smith, Braeburn, and Honeycrisp are great. A mix adds depth.
Do I have to use raisins?
No. You can skip them or replace with chopped dried apricots, dates, or cranberries.
Can I reduce the sugar?
Absolutely. Use less granulated sugar, especially if your apples are naturally sweet. Taste the filling before rolling.
How do I stop the dough from tearing?
Let it rest fully, handle gently, and stretch from the center. Small tears are fine—just patch with a thin flap of dough and keep going.
Is puff pastry a good shortcut?
Yes, if you can find a vegan puff pastry. It will be different from traditional strudel—more buttery and puffy—but still delicious. Bake per package directions, watching for browning.
What can I use instead of breadcrumbs?
Finely ground
Why is my strudel leaking?
Too much liquid in the filling or overripe apples can cause leaks. Drain excess juice and add a bit more breadcrumb or nut meal next time.
