Maple pecan orange caramel strudel, this time with a little hazelnut too because that’s what was here
Sunday February 03rd 2019, 11:11 pm
Filed under: Family,Food,Friends,Life

A week ago, while we were packing up their house, B&N on the phone told us all food was take or toss and they urged us to help keep it from being wasted.

They had a big box of a dairy-free shortbread. We had a few more of the organic oranges from the neighbors. (Since you zest them, they really needed to be–it’s the difference between bitter and not bitter in my experience.)

Those two being essential to¬†a childhood memory of my daughter’s (the recipe’s in that link) from before her dairy allergy surfaced, the thought kept percolating for her all week, not knowing that it was in mine, too. But she was the first one to bring it up yesterday, and a box of dairy-free phyllo dough soon followed her home from the grocery store.

There’s a point at which you quit resisting a good idea.

At the last minute it seemed I was out of Earth Balance, the one reliably dairy-free butter substitute I could think of but she found a box in the freezer of a coconut oil/cashew substitute for cultured butter for layering the sheets. I was a little unsure but it’s what we had.

The taste was perfect. The phyllo did come out just a bit tough rather than tender, but hey. I marveled at the end that the strudel was a lot easier to make than I remembered, and she laughed and said, You don’t have four little kids running around to try to keep track of at the same time.

Point.

In honor of my late father-in-law’s birthday. He watched me very carefully a few years ago as I showed him how easy it was to make your own caramel sauce–he wanted to be able to do that, too. Sugar, water, boil, cream? That’s all there was to it? Cool!

He had quite the sweet tooth.

Happy Birthday, DadH.


1 Comment so far
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Well, that looks yummy.

I’ve recently done some vegan phyllo spanokopita, subbing soaked raw cashews mixed with lemon for the feta, along with some nutritional yeast, and for the butter, olive oil plus sesame oil. It had a nice nutty flavor and the pastry was great. Maybe it would work for sweet, too?

Comment by twinsetellen 02.04.19 @ 2:53 pm



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