Imagine biting into tender, cinnamon-kissed apples wrapped in delicate, golden pastry, with crunchy walnuts adding a delicious little surprise in every bite. Sounds like the perfect fall treat, doesn’t it?
My High-Fiber Apple Walnut Strudel for a Wholesome Fall Treat brings together cozy seasonal flavors and wholesome ingredients in a dessert that’s both comforting and satisfying.
I love recipes that make everyday ingredients feel a little more special, and this one does exactly that.
Apples contribute dietary fiber to support healthy digestion, while walnuts add a lovely crunch along with healthy fats.
Whether you’re enjoying a quiet afternoon with a cup of tea or sharing something homemade with loved ones, this strudel makes the moment sweeter.
Ready to fill your kitchen with the irresistible aroma of warm apples and cinnamon?
Prep Time: 30 minutes
Cook Time: 60 minutes
Rest Time: 20 minutes
Temperature: 350°F
Servings: 10
Ingredients:
In Metric:
120 g Oat Flour
15 g Psyllium Husk
20 g Oat Bran
20 g Rolled Oats
100 g Walnuts
2–3 Apples (medium size, with skin, approx. 250–300g)
5 g Cinnamon
135 g Potato Starch
75 g Almond Flour
50 g Olive Oil
160 g Water
60 g Coconut Sugar
Lemon Zest (from 1 Lemon)
Lemon Juice (from ½–1 Lemon)
1 Egg (optional, for egg wash)
In US:
1 ⅓ cups Oat Flour
3 ⅛ Tbsp Psyllium Husk
1 ⅓ Tbsp ~ Oat Bran
3 ½ Tbsp Rolled Oats
⅞ cups Walnuts
2–3 Apples (medium size, with skin, approx. 250–300g)
1 tsp ~ Cinnamon
⅞ cups Potato Starch
¾ cups Almond Flour
3 ⅔ Tbsp Olive Oil
⅔ cups Water
⅜ cups Coconut Sugar
Lemon Zest (from 1 Lemon)
Lemon Juice (from ½–1 Lemon)
1 Egg (optional, for egg wash)
Instructions:
To Prepare the Apple Filling
Assemble the required ingredients.
Cut apples into small cubes, keeping the skin.
Add 40 g coconut sugar and half of the psyllium husk (7–8 g).
Add oat bran and cinnamon.
Add lemon zest and lemon juice.
Mix well and let sit to soften and release juices.
Add chopped walnuts and mix again.
To Prepare the Dough
In a bowl, mix the remaining psyllium husk with water.
Stir and let it form a gel (2–3 minutes).
In a separate bowl, sift oat flour, potato starch, and almond flour.
Add the remaining coconut sugar and mix.
Add psyllium gel and olive oil to the dry ingredients.
Knead by hand or with a stand mixer until a cohesive dough forms.
To Rest the Dough
Let the dough rest for 10–15 minutes.
Wrap and rest again briefly if needed for better elasticity.
To Shape the Strudel
Place the dough onto parchment paper lightly dusted with oat flour.
Roll into a rectangle approximately 30–40 cm long.
Spread the apple filling evenly over one side of the dough.
Leave some space at the edges.
Using the parchment paper, carefully roll the dough into a log.
Seal the edge using a little water.
To Finish
Brush the surface with egg wash or water for a vegan option.
Sprinkle rolled oats on top.
To Bake
Preheat the oven to 180°C/350°F.
Bake for 55–60 minutes until golden and firm.
To Cool
Let cool slightly before slicing to allow the structure to set.
Slice and serve warm!
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