Last week my husband taunted me with a delicious apricot walnut strudel. Well, good lord. If I cannot get my revenge by making a gluten-free version of this, then exactly what kind of chef am I? For your coffee and tea drinking pleasure, I present to you (drum roll) Gluten Free Strudel!
The dough is a very diverse piece of magic, feel free to add your own fillings and PLEASE tell me how it turned out!
For the dough
1 cup Namaste Foods sorghum flour + more for rolling
1/2 cup Namaste Foods brown rice flour
1/2 cup Namaste Foods tapioca flour
2 teaspoons xanthan gum
1 cup (2 sticks) cold unsalted butter cut into small pieces
3/4 cup sour cream
1 egg yolk
1 whole egg, beaten with 1 tablespoon of water for egg wash
1/4 cup turbinado sugar for sprinkling.
For the filling
1.5 cups apricot jam
3 cups whole walnuts
1 cup raisins
3 teaspoons cinnamon
3/4 cup brown sugar
Sift together the flours and xanthan gum.
Using your hands, rub together the flours and butter until it resembles crumbly sand.
Whisk together the sour cream and egg yolk. Using a fork, thoroughly mix into the flour / butter mixture.
Divide into three parts. Shape into a disc and wrap each disc into plastic wrap. Refrigerate for 2-3 hours.
Preheat oven to 350F. Roll out each disc on a piece of parchment paper, using sorghum flour to prevent it from sticking. It should measure approximately 7" x 12".
Spread 1/3 cup of the apricot jam onto each piece of dough, being careful not to tear it. Sprinkle with about 1 teaspoon of cinnamon, 1/3 cup of raisins and 1 cup of whole walnuts followed by about 1/4 cup of brown sugar.
Using the parchment paper to help you, carefully roll up each pastry into a log, making sure the seams end up on the bottom. Transfer the log (on top of the parchment) to a baking sheet. Brush with egg wash. Sprinkle tops with a little turbinado sugar.
Bake on top shelf of oven at 350F for 45-50 minutes or until golden brown. Allow to cool completely on baking sheet before slicing.