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1
Preheat oven to 425'F.
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2
Put the currants in the orange juice and let them soak for about 15 minutes.
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3
Set aside.
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4
Grind your almonds.
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5
Set aside,.
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6
Thaw the puff pastry for 40 minutes.
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7
Heat the vegan margarine in a large saute pan.
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8
Add the prepared apples to the pan and cook until the apples start to turn golden.
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9
Drain the currants but save the orange juice.
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10
Take 4 tablespoons of the orange juice and add to the apples in the saute pan.
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11
Add the honey, Xylitol and soaked currants.
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12
Continue stirring the apple mixture over medium heat until the Xylitol and honey dissolve and apples are just tender.
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13
Transfer the mixture to a large bowl and leave to cool completely.
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14
Once the puff pastry has thawed, lay the sheets out on a counter (all of them) and gently roll with a rolling pin to seal the edges.
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15
The kind I use are square and have 2 seams down the middle.
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16
They can break, so its good to flatten them a little.
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17
Sprinkle 1/4 of the ground almonds on one half of each of the pastries.
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18
Drain the liquid out of the apple mixture.
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19
Divide the apple mixture on 1/2 of each of the 4 puff pastries.
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20
Sprinkle each with 1/4 teaspoons of ground cinnamon and 1 tablespoon of the soft brown sugar.
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21
Dip a pastry brush into the beaten egg and seal the edges around the apple mixture.
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22
Fold the top over and seal firmly, you don't want the apple to seep out.
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23
Using a pair of scissors, cut slits down the pastry to allow the steam to escape.
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24
Brush the top of the strudel with the egg wash.
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25
You can serve this warm with your favourite ice cream, or serve at room temperature with whipped cream.
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26
Or sprinkle with powdered sugar.
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27
Bon Appetit!
