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 reading time: 7 min





Dear fellow menstruating humans.

For a couple of years now I have been on a journey towards accepting, loving, and celebrating my menstrual cycle – in specific my period.

Why?

Because for the longest time (more than 10 years of me menstruating) I have absolutely hated getting my period. It was painful, it was a mess. I have always had a very heavy flow, leaving me not only very iron-deficient, but also very uncomfortable and insecure in public situations like school, university, work, or even meeting up with people. And when I say I have a heavy flow I mean: when I'm on my period I wear a menstrual cup PLUS a thick cotton pad PLUS period underwear. And even with all these precautions, I have to change my menstrual cup every 2 hours or so on the two super heavy days of my period (which usually lasts 7 days).

I can completely understand why I loathed having my period.

But it's such a terrible feeling, hating and being in conflict with your own body. I didn't want to feel that way any longer. That's when I made the first changes: I stopped using tampons and switched to a menstrual cup, which already made such a huge difference and made my bleeding feel so much "cleaner". It took me another couple of years – until about 1 1/2 years ago – that I switched to reusable cotton pads, which again made my period feel much more "peaceful". I don't know if that makes sense, but that's just how I felt.

Since my intimate area wasn't constantly dried out and sore due to the tampons, and it also wasn't pressed against all of the chemicals that are known to be in sanitary pads any longer, it helped tremendously with feeling more at peace with my period.

However, one of the most important changes on my gradual shift towards embracing and actually enjoying (!!) my period was understanding the different phases of the menstrual cycle, and adjusting my life accordingly.


DISCLAIMER:

I am not a physician, and the information provided on this blog is for informational purposes only. No material on this site is intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read on this website.


The Four Seasons of the Menstrual Cycle

There are four phases of the menstrual cycle that can be attributed to the different seasons of the year: winter, spring, summer, and autumn, with winter being the menstrual phase.


WINTER : The Menstrual Phase (Day 1-5)

Like the season, this phase of the cycle is about hibernation, rest and reflection. Our energy is usually lowest around this time. The hormones oestrogen and progesterone are both low, the lining of the uterus sheds and causes bleeding, so it is best to take it slow. Go for a walk or do some gentle stretching or yoga (yin yoga is great), if you feel like it. Or just stay in bed and binge-watch your favourite show, if that's an option. I personally try to postpone any chores that I might have on the heaviest and most painful day (usually day 2 of the bleeding), if that's possible. Unfortunately, that is not always possible, thanks to our current work environment.

If you are too antsy to just lay on the sofa and sleep during your menstruation, great mental activities for this phase are analysing, reporting, and improving any systems or processes. Limit social activities, and plan in more sleep. Perhaps you feel like meditating, journaling and reflecting about things you'd like to change.

Eat warming and nutritious foods such as lentil stews, soups, roasted root vegetables, or your favourite comfort food. Add some healthy fats such as pumpkin seeds, flaxseeds or nuts to your meals. Your body needs iron + vitamin C, omega 3, b 12, b 6, calcium, magnesium, and protein during this phase.

Similar to the new moon, this is also a great time to surrender and let go of what is no longer serving you. Make time and space for yourself. Maybe light some candles, and do a calming cacao ceremony if you like. Whatever makes you feel good! This is a time of self-care, self-love, and self-reflection.


SPRING : The Follicular Phase (Day 6-16)

Just like our mood usually brightens once the dark and quiet winter time is over, the follicular phase or pre-ovulation phase is often when we feel our most dynamic, creative and adventurous. Our brain power and our energy levels are strong, since oestrogen and progesterone levels are rising again, and we might want to do more intense workouts such as running or weight-lifting, or try out new types of exercises.

This is a great time for problem-solving, coming up with new ideas, brainstorming, learning new things, researching, planning projects or social events, and concentrating on a single task.

Eat lighter foods such as lightly cooked or even raw vegetables, such as salads. Sprouted and fermented foods are also great. Your body needs probiotics, fibre, vitamin E, and B vitamins. I also continue supplementing iron, adding pumpkin and flaxseed to my meals, and making sure to combine any iron-rich meals with a vitamin C source like lemon juice.

After that cleansing menstrual flow, you probably feel cleansed, refreshed and energized. Almost like being reborn. Your sex drive might be increased, so enjoy being flirty and playful, if you like! It can also be nice to tend to your intimate area with a soothing yoni oil.


SUMMER : The Ovulatory Phase (Day 15-17)

Unlike the other phases, this phase only lasts a couple of days. Your hormones reach their peak, since oestrogen is spiking, and testosterone and progesterone are also increasing. This is your most fertile phase,
which physically shows in your cervical mucus becoming clear, slippery and wet. Be sure to use protection if you're not planning to get pregnant!

Your hormonal peak also results in you not only feeling, but also appearing more attractive and self-confident! Which is what makes this phase the perfect time for any important meetings such as job interviews, photo shootings, recording videos, date nights etc. ;-)
Overall this is a great time for socializing, teamwork, building new relationships, communication and productivity. High-impact exercises like running, weight-lifting, circuit workouts and group classes are also recommended.

Due to your fertility you might also feel more outgoing and sexually active, so embrace your sexuality and your sensuality, and either connect with your partner or with yourself in a loving way, such as using a yoni egg. You might also be more drawn to attending events and parties.

Enjoy fresh foods such as salads, fruits, smoothies, and cruciferous vegetables. Your body needs magnesium, B vitamins, folate, omega-3 fatty acids, vitamin C, zinc, and fibre. A wonderful addition to your meals are sesame seeds and sunflower seeds.

Like the full moon, this energy invites you to enjoy and celebrate yourself. (Often times, your ovulation will actually fall around a full moon, whereas your bleeding phase might take place around the new moon. This is called a "white moon cycle" and is the most common, indicating a woman to be in the "mother" phase of her life. However, if your periods are aligned with the full moon, this is called a "red moon cycle", which is focused on channelling their creative energy inward instead of outward, and is said to be common amongst healers, priestesses, witches, and medicine women.)


AUTUMN : The Luteal Phase (Day 18-28)

After an exciting summer phase, your body is starting to slow down and prepare for hibernation / menstruation. Oestrogen levels are reducing, and progesterone levels increase, leaving you with a natural need for calm and relaxation. The luteal phase or pre-menstrual phase is mostly known for the premenstrual symptoms many people experience during this time. You may feel exhausted, bloated, foggy, or a decrease in libido.

Your energy levels might fluctuate, and you might face mood swings and other emotional challenges such as your inner critic, struggling with setting your boundaries, feeling aggressive or powerless. Journal to reflect on your feelings, and hold space for anything that comes up. This phase assists any kind of "nesting" activities, such as organizing, completing tasks on your to-do list, or decluttering or decorating your home.

Listen to your body. Be kind to yourself. Rest. If you do exercise, choose more restorative movements such as stretching, stress-relieving yoga, pilates, or nature walks. Pamper your body with
a face mask or a loving self-breast massage or foot massage.

Include more bitter greens (dandelion, arugula, chicory, collard greens, kale, mustard greens, watercress, mugwort, yarrow, or powdered bitter greens) in your diet, as well as cruciferous vegetables and liver-supporting herbs (dandelion root, turmeric, milk thistle, burdock root, green tea, ginger). G
rounding foods such as root vegetables, dark leafy greens, avocado, and grains are great, for example in a nourishing Buddha bowl or a hearty soup. Your body needs vitamin B, vitamin A, zinc, magnesium, calcium, omega-3 fatty acids, and fibre. Add sesame seeds and sunflower seeds to your meals.


Do you notice the different phases during your cycle? How do you feel during each phase, each season of your cycle? What can you do to support yourself during your cycle?


♥

Maisy

   reading time: 3 min

 



Last year I shared my vegan recipe for Mrs. Weasley's Christmas fudge which turned out super good and chocolatey – however, the recipe was more on the side of American fudge, since it contains chocolate, rather than British fudge, which is just
caramel-flavoured and chewier (I think? although some source say it's more flaky than the American version?).

Either way, for this butterbeer version, I went with the more caramel-y, creamy (British?) approach. I built my recipe around this recipe for dairy-free butterscotch chips by Go Dairy Free, which I basically "diluted" with coconut milk to make butterbeer fudge.


Ron is amazed by my fudge-making skills. (source)


Fun fact: I had planned to published this recipe on the 30th of October a while ago, and only recently found out that Molly Weasley née Prewett was actually born on October 30 in either 1949 or 1950! How fitting! (During the same research I also found out that her husband, Arthur Weasley, shares his birthday with my Dad: February 6! Coincidence? I don't think so 😂 This is definitely proof that I'm a member of the Weasley family.)

Anyway, enough with the preliminary skirmishing – let's make this vegan butterbeer fudge that is
smooth
buttery
caramel-y
rich
melt-in-your-mouth-creamy
silky sweet
decadently delicious
and free from any animal-derived products!


  reading time: 5 min


I call this one my Persephone cake.

Why?

When I told my friend this (he was one of my taste tester guinea pigs), he said: "Isn't she the wife of Hades?"

To which I replied: "Excuse me? I think you mean: Hades is the husband of Persephone." 😜

But yes, in Greek mythology, Persephone
was abducted by her uncle (!) Hades, the king of the underworld, and forced to marry him (yuck!), making her the queen of the underworld. Persephone is the daughter of Zeus, the king of the gods, and Demeter, the goddess of harvest and fertility – who is also Zeus’ sister (yay to the good old incest times!).

Persephone – also known by the name Kore or Cora which translates to "maiden" or "daughter" –
is the goddess of death and life, destruction and fertility. Her equivalent in Roman mythology is the goddess Proserpina or Proserpine.

The pomegranate is to Persephone what the seashell is to Aphrodite. Well, kind of.

For once because in Greek mythology she eats six pomegranate seeds from Hades in the underworld
, which forces her to stay in his realm. And furthermore, the pomegranate is a symbol of life and fertility, but also of power (like a royal orb), prosperity, blood and death. In Ancient Greek mythology, the pomegranate was known as the "fruit of the dead".

Which – finally – brings me to this cake.

A dark, moody chocolate cake with a hint of rosemary sprinkled with pomegranate seeds.
By the way, Aphrodite is also associated with pomegranates 'cause seeds = fertility / sexuality. And you know what else is associated with pomegranates? Samhain.

The Day of the Dead, also known as All Hallow's Eve, or Halloween. The Witches' New Year, rebirth after death. (It's all coming full circle, see? 😅)


Persephone depicted in Dante Gabriel Rossetti's "Proserpine" (1874)


Some of the traditional correspondences for Samhain include pomegranates, nuts – and rosemary. Which is why I decided to combine all three in this tart. In my book, dark chocolate also fits the moody vibe of Samhain perfectly 🖤

So yeah, this vegan chocolate rosemary & pomegranate tart is the perfect dessert for a Samhain, Halloween or even Christmas party! Any holiday during the dark half of the year will do :)

The crumbly chocolate crust is filled with a rich rosemary-infused chocolate pudding, and adorned with fresh pomegranate seeds, nuts, and chocolate shavings.

Enjoy!

VEGAN CHOCOLATE ROSEMARY & POMEGRANATE TART

Preparation time: 2 hours
Main ingredients: whole grain flour, soy milk, chocolate
difficulty level: easy
serves: 14 (1 tart)
suitable for: vegan, lactose-free, wheat-free, yeast-free

Ingredients

Crust:
200 g whole grain spelt flour
50 g ground hazelnuts or almonds
50 g raw cane sugar or brown sugar
115 g melted vegan butter or coconut oil
2-3 tbsp unsweetened cacao powder
1/4 tsp nutmeg
1/2 tsp cinnamon

a pinch of salt

Filling:
400 ml soy milk
3 sprigs fresh rosemary
125 ml coconut milk
1 package (35 g) chocolate pudding powder (we use the Dr. Oetker chocolate pudding powder)
75 g sugar
200 g high-quality dark vegan chocolate, broken into pieces (I use 70 %)
1 tsp vanilla extract

also:
1 cup pomegranate seeds
chopped hazelnuts or almonds
grated dark chocolate


Instructions

Grease and flour a tart pan or springform pan. Preheat oven to 180 °C / 350 °F.

For the tart crust:

In a medium bowl, combine whole grain spelt flour, ground hazelnuts or almonds, cocoa powder, sugar, cinnamon, nutmeg, and salt.

Lastly, add melted vegan butter or coconut oil, and combine until everything comes together into a crumbly dough.

Form into a ball, wrap in clingfilm or wax paper, and set aside for 30 minutes in the fridge.

Once chilled, remove dough from its wrapping and roll out on a floured surface. Line the tart pan or spingform pan, making sure the edges are raised to form a rim that will be able to hold the filling (about 4 cm / 1.5 inches high). Trim any excess, and prick all over with a fork.

Blind-bake the tart crust in the preheated oven for about 15 minutes, placing a similar-sized blind weight on top to prevent rising. Remove the weight, and cook for another 10 to 15 minutes, or until cooked through.

Remove the tart crust from the oven, and allow to cool.

For the rosemary-infused milk:

Place 3 sprigs of fresh rosemary in 400 ml soy milk. Set aside for later.

In the meantime, prepare the filling.

For the filling:

In a heatproof bowl set over a small saucepan of gently simmering water, melt the chocolate pieces over low heat, stirring constantly. Once melted, remove from heat.

To make the chocolate pudding, stir together the pudding powder and sugar with a few tablespoons of the rosemary-infused soy milk until dissolved. Bring the rest of the rosemary-infused soy milk to a gentle boil (leaving the sprigs in the milk for now!), along with the coconut milk.

Once it starts boiling, carefully remove the rosemary sprigs with a fork. Quickly stir in the pudding powder mixture using a whisk, until there are no more lumps. Bring to a brief boil again over medium heat, while constantly stirring.

Do this for 1-2 minutes until the mixture starts to thicken. Remove from heat.

Add melted chocolate and vanilla essence to the pudding, and stir once again.

To assemble:

Generously sprinkle pomegranate seeds all over the cooled tart crust.

Pour the warm and still-liquid chocolate pudding mixture on top, and spread evenly using a spatula. Set aside until cooled completely. I recommend transferring it to the fridge after about 30 minutes.

Once cooled, feel free to decorate the chocolate tart with pomegranate seeds, chopped nuts, and shaved chocolate.

Store refrigerated until serving.

I recommend adding a dollop of fresh (vegan) whipped cream on each slice when serving!





TIPS & NOTES:
- To enhance the delicate pomegranate flavour, you could replace part of the soy milk with pomegranate juice (or even red wine!).
- If you don't like the taste of rosemary, you could substitute it with fresh mint leaves.
- Instead of pomegranates, raspberries would also go nicely with this tart. (Not a Persephone cake then, though ;-))


Looking for more chocolaty dessert recipes? Here are some of my favourites:

Vegan Snow White Cake (Donauwelle)
Vegan Dark Chocolate & Red Wine Cake
Vegan Black Forest Cake (Schwarzwälder Kirschtorte)
Vegan Dark Chocolate & Cherry Brownies


♥

Maisy

 reading time: 3 min





They had eaten beer potage, thick with croutons and cheese, and Ciri had been surprised they had not served mushrooms as well. They had drunk cider, but the girl had been given water and was clearly both astonished and revolted by it.
»Where's the salad?« she had yelled, and Lambert had rebuked her sharply and ordered her to take her
elbows off the table.
Mushrooms and salad. In December? 

Blood of Elves, Andrzej Sapkowski


In chapter 2 of the first book of the Witcher saga written by Andrzej Sapkowski, Blood of Elves,
the princess of Cintra, Cirilla Fiona Elen Riannon, better known as Ciri, is trained at an old witcher's keep called Kaer Morhen by Geralt and other witchers. During her time there, the sorceress Triss Merigold comes to Kaer Morhen, and together they enjoy a meal – beer potage, a soup "thick with croutons and cheese".

Today, we are making a vegan version of said soup!


Ciri is outraged at the lack of mushrooms and salad in this meal. (source)


Beer potage – or beer soup – refers to a roux-based soup made with beer. In medieval Europe, it was served poured over bread as a breakfast soup, served with cider – and no mushrooms.

Personally I'm not a big fan of alcohol – indeed, I try to take in as little as possible, because I don't like the taste and I definitely don't like the intoxicating effect on health –, but every now and then I will use a bit of wine or even liquor in meals such as my scrumptious vegan Dark Chocolate Red Wine Cake
or my vegan Bilbo's Seed Cakes. So today we have my first ever recipe on my blog that features beer.
 
This beer soup is rich, thick, creamy, and cheesy, and incredibly easy to prepare. I recommend pairing it with crunchy croutons and freshly squeezed lemon juice which balances out the heaviness of the cheese.

   reading time: 4 min




Onion cake, or Zwiebelkuchen, is a German savoury "cake" or tart that is similar to pizza and quiche, and traditionally made with loads of onions, diced bacon, cream, and caraway seeds on a yeast dough. For my vegan version, I am using smoked tofu, soy creamer, and vegan sour cream.

It's hearty, it's moist, and it's super good! It's one of my favourite dishes in autumn and winter, but you definitely need to like onions for this one :) Also, I recommend not skipping on the cumin, as this is what will help you digest the "windy" onions and leek.

TIP: The dough can also be made a day in advance and can be kept in the refrigerator before proceeding with the recipe. That way you don't have to spend as much time in the kitchen the next day when preparing the filling and baking the onion cake for lunch or dinner.



VEGAN ONION CAKE

Preparation time: 2 hours
Main ingredients: onions, flour, soy creamer, smoked tofu, yeast
difficulty level: easy
serves: 8 (26 cm- or 10-inch springform pan)
suitable for: vegan, lactose-free, wheat-free, nut-free

Ingredients:

crust:
300 g spelt flour (type 1050) *

1/2 tsp salt
80 g vegan margarine or vegetable oil
1/2 cube (20 g) fresh yeast
1 tsp sugar
125 ml lukewarm water


filling:
2 tbsp vegan butter, vegetable oil or vegan lard (I use German Apfel-Zwiebel-Schmalz)
800 g white onions, chopped
1 leek, chopped
125 g smoked tofu, diced
200 ml soy creamer
150 g vegan sour cream or creme fraiche (I use the German brand Creme Vega by Oetker)
1 tsp cornstarch
1 tsp cumin or caraway
1/2 to 1 tsp sea salt, or to taste (a bit of smoked salt works great too)
black pepper, to taste

pinch of nutmeg
(optional) pinch of kala namak black salt (for that eggy taste)


* If you are confused about that flour type, check out this website which explains the difference between German flour types and US-American flour types.  



Instructions:

Lightly grease and flour a 26 cm- or 10-inch springform pan or baking tray.

For the crust:

Combine the yeast, sugar and water in a small bowl and let the yeast do her magic.

In a large mixing bowl, combine flour and salt. Mix to combine. Add vegan margarine or vegetable oil, and knead using
your clean hands or an electric mixer with a dough hook until a smooth, soft dough forms. The more you knead, the better the dough will be.

Form the dough into a ball and cover with a damp kitchen towel or a plate. Let rest in a warm spot for 1 hour.

If you are preparing the dough a day in advance, store the dough overnight in the fridge instead, then continue with the recipe the next day, giving the dough a chance to come to room temperature while you prepare the filling.

While the dough is proofing, prepare the filling.

For the filling:

To a large pan, heat 1 tbsp of
vegan butter, vegetable oil or vegan lard over medium heat. Add the diced smoked tofu, and cook until it is nice and crispy. Set aside.

In the same pan with the grease left from the tofu, add 1 tbsp of
vegan butter, vegetable oil or vegan lard, as well as cumin or caraway. Over medium heat, gently fry the seeds until they start to pop and release their aromatic fragrance, about 1 minute.

Then add the onions and leek. Turn down the heat to medium-low, place a lid over the pan, and sautée until soft and translucent. Remove from heat, and add the fried smoked tofu.

In a separate bowl, whisk together soy creamer, vegan sour cream, cornstarch, salt, pepper, and black pepper. Fold the mixture into the onion/leek/tofu mixture. Everything should be nicely combined.

Preheat oven to 180 °C / 350 °F.

Transfer the risen dough into the greased and floured pan, and roll it out. Make sure that the edges are raised to form a rim that will be able to hold the filling (about 5 cm / 2 inches high).

Pour the filling onto the dough and smooth it down with a spatula or the back of a spoon.

Bake the onion cake for 35–40 minutes in the preheated oven. Cover after 30 minutes if necessary so that the onions don't burn.

Serve right away, or enjoy cold.




TIPS:
- If you are looking for a drink to pair this with, o
nion cake is traditionally accompanied by new wine such as Federweißer, or a dry white wine such as a Riesling. 
- This onion cake is also great to take with you on the go.
- If you are a bit lazy like me, you can skip frying the smoked tofu and just add it to the cooked onion/leek mixture as is.
- Feel free to replace the yeast in this recipe with 20 g of sourdough starter. Make sure to prolong the rising time to about 2-4 hours, if possible, or allow the dough to proof overnight.
- If you are short on time, you can also use store-bought pizza dough – it won't taste as good as homemade yeast dough, but it's a quick and easy alternative.




Looking for some more sweet and savoury German recipes? Here are some I could eat every day:
 Rustic German Apple Cake (vegan)
 Homemade German Walnut Bread
Vegan Asparagus with Hollandaise Sauce and Potatoes


♥

Maisy

    reading time: 4 min


    With a flick of her wand, Queen sends raisins, apples and pastry flying into the air. The concoction neatly wraps itself up into a cylindrical pie, baking on the spot,complete with ornate decoration and a dusting of sugar.

    Fantastic Beasts and Where To Find Them, J. K. Rowling


My birthday always falls on Mabon, the autumn equinox and fruit harvest festival, with apples being one of the main fruits that are ripe for harvest around this time where I live (along with plums, pears, crabapple, rowan berries, and hawthorn berries).

So for my birthday this year I thought this apple strudel inspired by the version we see in the movie Fantastic Beasts and Where to Find Them was perfect to not only celebrate my birthday, but also the autumn equinox. And of course, for a magical Harry Potter party!

Tumblr: Image

»You prefer strudel, huh, honey?«

– Fantastic Beasts and Where to Find Them

Jacob Kowalski falls for the magic of Queenie's baking skills. (source)

Unfortunately, my apple roses didn't magically wrap and arrange themselves on top of the strudel, but I'm still pretty happy with how they turned out, given that they're basically just cooked apples that somehow ended up looking like marzipan roses.

To be honest, you don't need the apple roses (they don't taste like much), but if you feel like tinkering about to create pretty decorations for your strudel, go for it!

If you don't feel like adding the apple roses, I suggest cutting a few slits in-between the braids for a more interesting look.


QUEENIE'S VEGAN APPLE STRUDEL

Preparation time: 1 h 15 min
Main ingredients: puff pasty, apples, almonds, cinnamon
difficulty level: easy-moderate
serves: 4
suitable for: vegan, lactose-free, soy-free, yeast-free, low sodium

Ingredients:

2 sheets of store-bought puff pastry

strudel filling:
4 small to medium apples (e.g. gala or pink lady)
1 tbps lemon juice
1 tbsp maple syrup or agave syrup
1 tbsp raw cane sugar or brown sugar
1 tsp vanilla extract

1 tbsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
a pinch of salt

(optional) 1 tsp orange zest
(optional) 1 tbsp rum

1/4 cup almonds, chopped
a  handful of raisins

also:
non-dairy milk or melted vegan butter, for brushing the pastry
2 red apples
1 tbsp lemon juice
icing sugar, for dusting

Instructions:

Make the filling:

Start by preparing the filling. Rinse and chop apples into cubes.

To a medium-sized saucepan, add chopped apples and maple or agave syrup. Put on the lid, and bring to a simmer. Allow to simmer for about 5 minutes.

Remove the lid, and add remaining filling ingredients except for almonds and raisins: lemon juice, sugar, vanilla extract, cinnamon, nutmeg, cardamom, salt. Also add orange zest and rum if using.

Allow to simmer (without the lid) for another 5 minutes, or until the apples are starting to get nice and soft.

Remove from heat, and allow to cool completely. If there's still a lot of liquid, don't worry about it.


Make the apple roses:

(I do this while the strudel bakes, but you can also do this beforehand.)

Cut 2 cored apples into paper-thin slices, using your best knife or a mandolin. Leave the skin on for the pretty red rim.

Place apple slices into a heat-safe bowl, along with 1 tbsp of lemon juice. Pour boiling water on top, and leave to soak for about 3 minutes. Or use cold water, and microwave on high for 3 minutes.

Once the apple slices are soft and flexible, use a fork to lift out one slice at a time. Lay a couple of slices on top of each other, overlapping them about two-thirds, then roll them into an apple rose. Place into muffin cups so they will hold their shape.

Or arrange them directly in the muffin cups. Set aside.


Make the strudel:

Preheat oven to 200 °C / 390 °F.

Once the filling is fully cooled, stir in the raisins and chopped almonds.

Remove the puff pastry from the fridge. Cut one of the 2 sheets into 9 thin strips, and r
oll each strip into a more-or-less round ribbon. Take the first 3 ribbons, and braid them into a simple 3-strand braid. Repeat with the remaining ribbons. Set the three braids aside.

Roll out the other sheet of puff pastry to roughly the size of
12″ x 16″ or 30 x 40 cm. I do this on a sheet of baking paper.

Spoon the filling along the long side of the rolled puff pastry, keeping it about 1 inch or 2 cm away from the edge. Using the baking paper (or a tea towel), roll up the strudel with the seam side down. Slightly tuck in the ends.

To attach the braids, carefully wrap them around the strudel and tuck them under, once again using the baking paper or tea towel. (I had some braided pastry left, so I decided to add it as a fourth braid.)

Use a bit of non-dairy milk to stick the braids to the strudel.

Place strudel onto a baking sheet, and brush with non-dairy milk or melted butter.

Bake at 200 °C / 390 °F in the preheated oven for about 30-40 minutes, or until golden brown. Keep an eye on it to prevent it from getting too dark.

Remove from oven, and allow to cool.

Carefully place the apple roses on top of the strudel, and dust with powdered sugar.

Serve immediately with a bit of vegan vanilla ice cream, or whipped cream, if you like.


TIPS & NOTES:

- Without the apple roses, this strudel is super easy to make! Feel free to skip them, or make them from marzipan instead (you can also buy those). The braids are very easy to make, and they look amazing without the apple roses, too.
-
Instead of using store-bought puff pastry, you can also use filo / phyllo pastry, which is less airy and buttery flaky, and more crispy, I would say.


Looking for more nerdy recipes? Check out some of my other fiction-inspired creations:

Mrs. Weasley's Christmas Fudge (vegan)
Legolas' Lembas (vegan)
Sansa's Lemon Cakes (vegan)
Ezran's Jelly Tarts (vegan)



♥

Maisy



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