Sami-style Sweet Bean Strudel

Ingredients

In this adaptation, the traditional Hungarian Édes babos rétes is transformed into a Sami-inspired dessert. The original recipe uses ingredients like cottage cheese and raisins, which are replaced with a creamy bean filling in the Sami-style version. The spices are also adjusted to reflect the flavor preferences of Sami cuisine. Additionally, the strudel dough is made with ingredients commonly found in Sami cooking, giving it a unique twist. We alse have the original recipe for Édes babos rétes, so you can check it out.

• 2 cups (470ml) cooked white beans 2 cups (470ml) cooked white beans
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 10 sheets of phyllo dough 10 sheets of phyllo dough
• 1/2 cup (115g) melted vegan butter 1/2 cup (115g) melted vegan butter
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 8g
• Fiber: 6g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, blend the cooked white beans, coconut milk, maple syrup, cardamom, cinnamon, nutmeg, and salt until smooth.
3. 3.
   Lay one sheet of phyllo dough on a clean surface and brush it with melted vegan butter. Repeat this process with four more sheets of phyllo dough, stacking them on top of each other.
4. 4.
   Spread half of the bean filling evenly over the stacked phyllo dough.
5. 5.
   Repeat the layering process with the remaining five sheets of phyllo dough and the remaining bean filling.
6. 6.
   Roll the stacked phyllo dough and bean filling into a log shape, tucking in the edges as you go.
7. 7.
   Place the strudel on a baking sheet lined with parchment paper and brush the top with melted vegan butter.
8. 8.
   Bake for 25-30 minutes, or until the strudel is golden brown and crispy.
9. 9.
   Remove from the oven and let it cool slightly before dusting with powdered sugar.
10. 10.
    Slice and serve warm.

Treat your ingredients with care...

• Phyllo dough — Handle the phyllo dough gently to prevent it from tearing. If it starts to dry out, cover it with a damp cloth while working with it.
• Coconut milk — Use full-fat coconut milk for a creamy and rich filling.

Tips & Tricks

• If you prefer a sweeter filling, you can add more maple syrup to taste.
• Serve the strudel with a dollop of vegan whipped cream or a scoop of dairy-free ice cream for an extra indulgence.
• Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving to regain its crispiness.

Serving advice

Serve the Sami-style Sweet Bean Strudel warm as a dessert or a sweet treat with a cup of hot tea or coffee.

Presentation advice

Dust the strudel with powdered sugar just before serving to add a touch of elegance. You can also garnish the plate with a sprig of fresh mint or a dusting of ground cinnamon for a visually appealing presentation.