Today I’m bringing you Oodles of Strudel!! This Gluten-Free Cinnamon Nut Strudel is the bomb-dot-com!
Incredible soft strudel dough, with a sweet cinnamony-nutty filling inside.
You see this strudel? Can you believe it’s actually gluten-free?!?!
It’s insanely and incredibly easy to make. First, you start with making a batch of my gluten-free miracle dough. This miracle dough takes 10-15 minutes to make, and it’s pretty much made like a typical sugar cookie dough. Next, you roll the dough, brush it with melted vegan butter, add the cinnamon-sugar mixture and nuts. Finally, it’s time to roll the dough! It’s easy as pie!
Watch the full video tutorial here: https://youtu.be/_XKjSvM8NqQ
Cinnamon Nut Strudel (Miracle Dough Part 2)
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Category: Strudel, Dessert, Gluten-Free Dessert
Ingredients
- 1 batch gluten-free miracle dough
- 2 1/2 tablespoons vegan butter, melted
- 1/4 cup sugar
- 1/2 tablespoon cinnamon
- 1/3 cup pecans, chopped into small pieces
- 1/4 cup gluten-free flour
Instructions
- Prepare a 9” x 4” loaf pan by greasing it with baking spray and lining it with parchment paper. Set aside.
- Wrap a large piece of plastic wrap around a long cutting board. Sprinkle with gluten-free flour
- Place the circle of chilled dough onto the plastic wrap and pat down slightly. Sprinkle with gluten-free flour.
- Place a piece of plastic wrap on top of the dough and tuck it until the sides of the cutting board.
- Roll dough into a large rectangle.
- Remove the top piece of plastic wrap from the dough.
- Brush the dough 1 1/2 tablespoons of the melted vegan butter.
- In a small bowl mix together the cinnamon and sugar.
- Sprinkle almost all of the cinnamon-sugar mixture over the dough (leave 1 tablespoon behind for later).
- Then, sprinkle over the chopped pecans.
- Using the bottom piece of plastic wrap, roll the dough tightly into a log.
- Give the roll a slight squeeze to secure it.
- Optional: To make this dessert look nicer, cut the ends off so it will fit into a loaf pan and bake the ends separately on a different pan to snack on.
- Place the log of dough into the prepared pan and brush with the remaining 1 tablespoon of melted vegan butter and sprinkle with the remaining cinnamon-sugar mixture.
- Freeze the strudel for 30 minutes while the oven preheats to 350℉.
- Bake for 25-30 minutes.
- After baking, allow the strudel to cool on the pan (on a cooling rack) for 15 minutes before serving. It may look slightly raw at first, but don’t worry, it’s not!
Notes
Btw, the plastic wrap method I mentioned earlier is inspired by Dana, from the minimalistbaker.com.
comments