APPLE STRUDEL WITH TEMPEH CRUMBLE

• 1 roll of puff pastry (from the refrigerated section)
• 200 g tempeh
• 2 apples, peeled and cut into small cubes
• 1 tbsp butter or vegan margarine
• 2 tbsp brown sugar
• ½ tsp cinnamon
• 1 tbsp maple syrup or agave syrup
• A handful of walnuts, roughly chopped
• 1 egg yolk or plant-based milk (for brushing)

1. Tempeh crumble:
Finely crumble the tempeh and fry in butter in a pan for approx. 10 minutes until golden brown and crispy. Add sugar and maple syrup and caramelize briefly. Remove from the heat and leave to cool.

2. Apple filling:
Melt the remaining ½ tablespoon of butter in the same pan. Add the diced apples, cinnamon, and sugar and sauté for about 5 minutes until soft. Then stir in the walnuts and tempeh crumble. Allow to cool slightly.

3. Forming the strudel:
Roll out the puff pastry on a baking sheet lined with parchment paper. Spread the apple and tempeh mixture lengthwise in the center of the dough, leaving about 2 cm free at the edges. Fold the edges of the dough over the filling (classically from both sides toward the middle). Seal the ends well. Make a few cuts about 1 cm deep in the top with a knife.

4. Baking:
Brush the strudel with egg yolk or plant-based milk. Bake at 200 °C (convection oven) for about 20–25 minutes until golden brown.

5. Serving:
Allow to cool briefly, dust with powdered sugar, and serve with vanilla ice cream or whipped cream as desired.