Best Cranberry Cookie Strudel Recipes

PEAR-CRANBERRY STRUDEL

Steps:

• 1. Position a rack in the center of the oven and preheat to 400 degrees F. Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
• 2. Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
• 3. Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
• 4. Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
• 5. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.

APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES

Steps:

• Thaw the puff pastry sheet at room temperature for 30 minutes.
• Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
• Set oven to 375 degrees.
• Lightly spray a baking sheet with cooking spray.
• In a small bowl whisk together egg and water; set aside.
• In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
• Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
• With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
• Starting at the short side roll up in jellyroll fashion.
• Place seam side down onto baking sheet, then tuck ends under to seal.
• Brush the roll with egg mixture.
• Cut several 2-inch slits about 2-inches apart on top.
• Bake for about 30-35 minutes or until golden.
• Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
• Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.

PEAR-CRANBERRY STRUDEL

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F.
• Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
• Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
• Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
• Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
• Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
• Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.

APPLE-CRANBERRY STRUDEL (GERMAN)

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
• In a small saucepan, melt 1 1/2 cups butter.
• In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
• Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
• Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
• Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
• Lift towel, using it to roll leaves over apples in a jelly roll fashion.
• Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
• Brush top of strudel with butter and sprinkle with bread crumbs.
• Repeat entire procedure for remaining five strudels.
• Bake strudels for 20-25 minutes or until lightly browned.
• Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.

APPLE-CRANBERRY STRUDEL

Steps:

• Heat oven to 375°F. Grease 15x10x1-inch baking pan. In medium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.
• Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on piece of plastic wrap. Brush with butter; sprinkle with 1 tablespoon bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only).
• Spoon apple mixture over phyllo stack to within 2 inches of each edge; press lightly. Fold shorter sides of phyllo up over filling. Starting with longer side and using plastic wrap, lift phyllo and carefully roll up jelly-roll fashion. Place, seam side down, in greased pan. Make several crosswise cuts in top of roll. Brush top with any remaining butter.
• Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.

CRANBERRY COOKIE STRUDEL

Steps:

• Make your cranberry sauce. In a pot add your cranberries, spices, zest and water. Let simmer for approximtely 30 minutes, till all the sugar has disolved, the cranberries are soft and most of them have popped. Turn off heat and cool.
• Meanwhile, as cranberry sauce is cooling, in a mini food chopper or food processor, add your cookies. Pulse till your cookies are fine crumbles. Once cranberry sauce has cooled, it's time to prepare your strudel. Cut a piece of wax/parchment paper and unroll your pie crust on the paper. Roll out the pie crust on the left and ride side, making almost like a rectangle, but not quite.
• Spread 1/4 c of butter over the pie crust, add your 1/4 of the cookie crumbs, add 1 tsp grated orange zest over the cookie crumbs. Add 1/2 your cranberry sauce. Sprinkle another 1/4 of the cookie crumbs over the cranberry sauce mixture.
• Working from the end closest to you, roll the pie crust jelly roll style away from you. Tuck your ends in as your rolling. When you finish, the seam should be on the top. Press the seam into the pie crust to ensure it doesn't separate upon breaking. Beat the eggwhite w/ the water till frothy. Baste the egg white mixture over the strudel and sprinkle the decorater sugar all over the strudel.
• Repeat w/ second pie crust, sauce, cookie crumbs and zest.
• Bake in a preheated 375F oven for 35-45 minutes or till nicely golden.
• Remove from oven and let cool. Pairs nicely with vanilla ice cream. Enjoy!