Applestrudel Lasagne Cupcakes
In the world of culinary fusion, creativity knows no bounds. After finding a recipe online that introduced me to the possibility of preparing lasagne in cupcake forms (what a brilliant idea!), I came up with the idea to make a sweet lasagne cupcake version, and not only thus, but blending a traditional Austrian dessert recipe with thus idea. This is how my Vegan Apple Strudel Lasagna Cupcakes were born… a unique and delectable treat that merges the comforting flavors of apple strudel with the whimsical form of lasagna cupcakes. This dessert is perfect for those who love to experiment in the kitchen and appreciate the harmonious blend of traditional and innovative recipes.
Apple strudel is a classic dessert with rich roots in Austrian cuisine, known for its flaky pastry, sweet apple filling, and warming spices. Lasagna cupcakes, on the other hand, have become a modern favorite, offering a fun and portable way to enjoy the layered goodness of lasagna in a cupcake form. Combining these two concepts results in a vegan-friendly, bite-sized dessert that is both familiar and novel.
Enjoy this blend of ideas!
Applestrudel Lasagne Cupcakes
Equipment
- 1 cupcake form with 6 units
Ingredients
- 1 cup raisins
- 4 small to medium apples
- 5 tbsp vegan breadcrumbs
- 2 tbsp plant butter or 3 tbsp oil
- 6-8 tbsp agave syrup
- cinnamon
- 5 vegan lasagne sheets plus one or two spare ones if one should break
- salt
Instructions
- In a bowl, cover the raisins with hot water, cover the bowl with a lid or plate and set aside. Place a pot or bowl with cold water into the fridge.
- In a pan, melt the butter over medium heat. Add the breadcrumbs and roast them. Careful, they tend to brown fast! Set aside.
- Prepare the cupcakes tin. Grease it with little butter or brush it lightly with oil.
- In a pot that is large enough for the lasagne sheets to fit in, bring water to a boil. Add some salt. Once it boils, add 3-4 tbsp of oil – this will prevent the sheets from sticking together.
- Create a whirl, place the lasagne sheets one by one but quickly into this whirl and cook until done (see package instructions, normally 8 minutes). Stir and check from time to time if the sheets are sticking together.
- Take the water out of the fridge. Drain the lasagne sheets in a colander. Carefully transfer the sheets to the cold water.
- Peel and grate the apples. Drain well the raisins.
- Mix the apples with the drained raisins, add some agave syrup and cinnamon.
- Cut one lasagne sheet in 2. Place the two squares on two of the cupcake holes. Repeat with 2 other sheets. From the remaining sheets, cut out 6 discs of the size of your cupcake units.
- Preheat your oven to 180Fill the sheets with a bit more than 3/4 of the apple mixture and one layer of half of the breadcrumbs. Place one disc on top of each, finish with the remaining apple mixture and breadcrumbs. Sprinkle with a little grated butter (optional).
- Bake the lasagne cupcakes until the edges are crispy (ca. 15-20 minutes).
- Serve warm, each cupcake sprinkled abundantly with agave syrup.
