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mini apple & oat strudels

(4 ratings)
pmahon avatar
Blue Ribbon Recipe by
Paula Mahon
@pmahon
Blue Eye, AR

These won Bob's Red Mill 2013 "Spar for the Spurtle" and sent me to Scotland-they're good for breakfast, dessert or a snack any time. *the prep time does not include the soaking time of the oats in coconut milk. Blog Link: http://paulajeancuisine.com/mini-apple-oat-strudels/ Cooking Video link: http://youtu.be/FjoRiIHYxd8 Bob's Red Mill Cookoff Video link: http://youtu.be/qAb8NgwFF3k Scotland Cookoff Video Link: http://youtu.be/QMUGfhxuz7Q

Blue Ribbon Recipe

The different textures in this recipe are wonderful. These have a light, sweet taste. Perfect alongside your morning coffee or with afternoon tea.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 15 Min
method Deep Fry

Ingredients For mini apple & oat strudels

  • 1 1/2 qt
    peanut oil for frying
  • 1 c
    steel cut oats
  • 1 c
    unsweetened coconut milk
  • 3/4 c
    water
  • 2 lg
    granny smith apples
  • 1
    lemon
  • 1 tsp
    cinnamon
  • 1/4 tsp
    apple pie spice
  • 3/4 c
    light brown sugar
  • 2 Tbsp
    pure maple syrup
  • 1/4 tsp
    sea salt
  • 1/2 c
    walnuts, coarsely chopped
  • 1/2 c
    golden raisins
  • 12
    egg roll wraps
  • 1/4 c
    powdered sugar

How To Make mini apple & oat strudels

  • 1
    Soak oats in coconut milk and water in refrigerator overnight. Heat peanut oil in wok or large pot to 350 degrees, using a thermometer. Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with the juice of the lemon and stir to coat.
  • 2
    In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup. Bring to a boil, stirring, add salt and reduce heat to medium. Cook 10 minutes, uncovered, stirring occasionally.
  • 3
    Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally. When apples are tender and oats are cooked, transfer to a bowl to cool slightly.
  • 4
    With a corner of an eggroll wrapper pointed towards you, place 2 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on each side. Pull up bottom corner and snuggly cover filling. Bring each side corner over, and pat edges of remaining top corner with water. Roll to seal, making sure the end is tucked under. Repeat for remaining egg rolls.
  • 5
    Cook 3 at a time in heated oil for 1 minute on each side, or until golden and crispy. Drain well on paper towels. Repeat with remaining egg rolls. When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar. Serve warm.
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