Again, I am honored to be able to create a gluten free recipe for KitchenAid. Today I present an amazing gluten free apple strudel, made with the new KitchenAid 13-Cup Food Processor with ExactSlice System. The strudel is absolutely amazing, as is the food processor! It’s right up there with my KitchenAid Stand Mixer. It has the ability to slice in 6 different thicknesses; works at 2 speeds; has 3 different sized openings to feed food items; comes with an adjustable slicing blade, as well as a shredder and dough blade (for yeast dough); is accompanied by several attachments, all in its own little carrying case/box. The best part…it has a separate chef bowl, with its own sized blade, which enables you to mix or prepare one food, while keeping the main bowl clean for your next food item. Heaven! When KitchenAid made this product, they read my mind! – and yours too, I bet.
This food processor does so many things; and has additional attachments available. I am looking forward to purchasing the grater blade. Finally, a food processor that grates hard cheese, such as Parmesan!
Meanwhile, this wasn’t intended to be a sales pitch. I only perform recipe development tasks for KitchenAid, but I just had to share my excitement with you. Without further ado, the gluten free apple strudel recipe…
Gluten Free Apple Strudel
A rich, creamy, and flaky pastry crust, apples, sugar, with accents of cinnamon define this simply delicious gluten free apple strudel. Add raisins, chopped walnuts, or sliced almonds, if desired.
For the Dough:
- Scant* 1 cup heavy whipping cream
- 5 teaspoons apple cider vinegar
- 3 cups Carla's Gluten-Free All-Purpose Flour recipe (I used a cornstarch with a little tapioca flour/starch, along with potato starch)
- 2 teaspoon gluten free baking powder (Rumford; or Featherweight is corn-free)
- 1/4 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into 1/4" pieces
- Powdered sugar, for dusting
- 1/4 stick unsalted butter, divided for rolling and basting
For the Filling:
- 5 Gala or other apples, peeled, cored, and cut into eight wedges
- 1 cup sugar (or to taste)
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons cinnamon (optional)
- 1/4 cup (1/2 stick) unsalted butter, melted
- Splash of lemon juice**
For the Vanilla Sauce:
- 6 Tablespoons sugar, (or less, to taste)
- 2 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 3/4 cups milk, of your choice (I used non-fat)
- 4 large egg yolks
- 2 Tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
To Make the Dough:
- Add whipping cream and vinegar to a small bowl; stir; set aside to thicken, about 10 - 15 minutes.
- In the large bowl of the KitchenAid 13-Cup Food Processor, using the standard blade, pulsate all dry ingredients until combined; add butter; cut into flour until a coarse meal forms; add in cream mixture; pulsate until combined.
- Line a silicone mat with parchment paper; using a small strainer, dust with powdered sugar.
- Add an additional sheet of parchment paper on top; roll out to approximately 15 x 12-inches; transfer dough along with paper to a half sheet (17 x 12-inches) baking pan; refrigerate for 2 - 3 hours.
- On a silicone mat, sprinkle a large sheet of parchment paper with powdered sugar; remove chilled dough from the refrigerator; transfer dough to powdered parchment paper; baste top of dough with melted butter; cut in half; stack buttered sides together.
- Dust the dough with powdered sugar; top with parchment paper; roll out to about 16 x 17-inches, moving the top sheet of parchment paper where needed; refrigerate while you make the filling, but not for long.
To Make the Filling:
- Using the thinnest possible setting on the KitchenAid 13-Cup Food Processor, stack the apple wedges in the medium-sized pusher; push through with an easy, steady pressure, slicing to 1/8-inch thick.
- In a large, microwave-proof bowl, melt butter in microwave; add sugar, salt, cinnamon, and lemon juice or cream of tartar; stir until blended; add sliced apples; toss with hands until well distributed; set aside.
- Add the filling along the center of the dough to cover almost half the width of the dough; sprinkle with additional cinnamon, if desired.
- Using the parchment paper, roll up one side to the center of the filling; bring over the other side; pinch seam and smooth; trim ends to even out and remove excess dough, leaving enough to fold and close; set aside trimmings; turn edges upwards; smooth with fingers to seal; and patch any cracks with dough trimmings.
- Baste top with remaining melted butter; make 6 – 12 slits, across the width of the top of the strudel. This prevents the crust from softening due to steam, prevents the dough from bursting and the filling from leaking out of the crust.
- Bake for 25 minutes at 350°F; increase temperature to 425°F; bake for 15 more minutes; butter top (only portions that are not yet golden brown; increase oven to broil (high if you have the option); broil for 2 or more minutes or until golden brown.
- Remove from oven; allow to cool for about 20 minutes on baking sheet; either top with powdered sugar; slice and serve, or slice and serve topped with vanilla sauce, whipped cream, or vanilla ice cream.
- Apple strudel freezes well. Just wrap it tightly in plastic wrap; insert it into a freezer bag; begin to close the freezer bag, but leave a tiny spot open; insert a straw part way into the bag; seal the surrounding areas with your fingers; with the straw, suck out all the excess air from the bag; and seal closed. This method is works well for freezing other food, as well.!To Make the Vanilla Sauce:
- Whip egg yolks lightly in a small bowl; set aside.
- Melt butter in a small sauce pan over medium heat; add sugar, cornstarch, and salt; stir to combine; slowly add milk while continuing to stir; cook covered until bubbles appear on top, stirring often.
- Add about 1/2 cup of milk mixture to egg yolks to temper; stir; pour egg mixture back into sauce pan; whisk continuously; increase temperature to medium-high; stir until thickened.
- Store left over sauce covered in refrigerator. To rewarm heat in sauce pan or microwave. It tends to thin as it cools. You may wish to add a bit of milk and cornstarch and reheat on stove, or use as is.
*Scant = a tiny bit less. In this case about 2 teaspoons less.
**If you are allergic to citrus, mix 1/4 teaspoon cream of tartar with sugar and cinnamon.
To prevent apples from browning soak in 2 - 3 cups of water mixed with 2 teaspoons cream of tartar; or toss with lemon juice.
Take note, though the apple strudel is egg-free, the vanilla sauce is not.
Use your favorite filling or a gluten free pie filling such as Comstock brand.
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Disclaimer: KitchenAid provided me with a free 13-Cup Food Processor with ExactSlice System in order to develop a gluten free recipe for this product. I was under no obligation to review the product, thus, my statements above are of my own, honest opinion.
You may also enjoy my Gluten Free Puffed Pastry Recipe and Gluten Free Danish Pastry Recipe.