Peach Cobbler Strudel (Gluten-Free, Vegan/Plant-Based)

Ingredients

• Filling
• 1 1/4 cup peeled and sliced fresh peaches
• 6 large pitted dates (soaked and drained)
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot starch/flour
• 3 tablespoons vegan butter
• filling applied directly to dough
• 1 tablespoon vegan butter (melted)
• 1/2 teaspoon cinnamon (more if desired)
• 3 tablespoons coconut palm sugar
• Dough
• 2 cups gluten-free pie crust mix (I used Bob's Red Mill)
• 12 tablespoons vegan butter spread
• 5 to 6 tablespoons ice water

Instructions

• Filling
• 1) In a microwave-safe bowl, place 1 cup water (preferably filtered) and dates. Microwave for 2 minutes on high, soak for 5 minutes then drain and gently blot dry. This step can also be done in a small saucepan on the stovetop.
• 2) Peel and slice peaches. I find that peaches peel best when cut into quarters and are peeled from the bottom to the top.
• 3) Place drained dates in a food processor or high speed blender with 1/4 cup of the peaches and blend until smooth. Add remainder of peaches and blend until smooth.
• 4) Add vanilla, arrowroot, and vegan butter to the mixture and blend until smooth. Refrigerate while making dough.
• Dough
• 1) Pour pie crust mix into food processor or bowl and spoon in butter cut into tablespoon size chunks.
• 2) Pulse ten to twelve times, or if using bowl cut butter in with pastry cutter.
• 3) Pulse or mix in ice water one tablespoon at a time until dough comes together in small clumps.
• 4) Pour into medium size bowl and form dough into a ball. Then flatten into a disc approximately 1-1/2 inches thick. Wrap dough in plastic wrap and refrigerate for 30 minutes. (note: if dough doesn't stick together well, 1-2 additional tablespoons of ice water may be added)
• 5) Remove dough from plastic wrap. Sprinkle countertop area with rice flour or remaining pie crust mix and roll out dough into a circle 1/8-1/4 inch thickness.
• 6) Spread softened butter on dough. Sprinkle with cinnamon and coconut palm sugar.
• 7) Remove peach filling from refrigerator and spread on top of the dough in a thin layer. Too much will result in the filling oozing out as you roll the strudel. Reserve remaining peach filling as it also doubles as a delicious drizzle served on top of the baked strudel.
• 8) Using a spatula or butter knife, gently loosen the edges of the dough from the counter as you roll into a cylinder. Seal the edge and ends of the roll by dabbing on the ice water and gently pressing together.
• 9) Place on a foil-lined baking sheet and bake until lightly browned. For conventional baking preheat oven to 400 degrees Fahrenheit and bake approximately 35-40 minutes. For convection baking, preheat oven to 375 degrees Fahrenheit and bake approximately 30-35 minutes. Let cool completely approx. 25-30 minutes before slicing.

Notes