Cranberry Strudel

November 14, 2016 By: LauraUncorked Comments

Submit a Recipe

Tagged: Breakfast & Brunch Snack Time Fall Favorites Baked Baked Thanksgiving Desserts Sugar Desserts Pastries Fall Favorites Sugar Christmas Thanksgiving Nuts Vegetarian Pastries & Bread Thanksgiving Cranberry Christmas Desserts Desserts Eggs Dessert Bread

Prep:: 2 hours
Cook:: 25 minutes
Serves:: 6

Don't be afraid of tart raw cranberries--just a few minutes on the stove and they turn into sweet, delicious sauce for this crumbly, delicious dessert. Frozen puff pastry also comes folded, making forming the strudel a true piece of cake. Just remember not to thaw the pastry until you've completely finished the filling and allowed it to chill, warm puff pastry won't puff!

Ingredients

Select ingredients:

1 sheet frozen puff pastry

6 oz. (1/2 package) whole, raw cranberries

1/2 cup granulated sugar

1/2 cup brown sugar, plus more for sprinkling

1/3 cup chopped walnuts

3/4 cup orange juice

1/2 tbsp. cornstarch

1 egg, lightly beaten

whipped cream, for serving

Directions

In a saucepan, combine sugars, cranberries, cornstarch and orange juice. Gradually bring to a boil over medium heat, stirring frequently. Cranberries will burst and thicken. If cranberry skins begin to burn, reduce heat to low. Continue cooking for 10-15 minutes or until mixture is the consistency of jam. Cover and chill 1 hour.
Preheat oven to 400 degrees. Thaw puff pastry at room temperature for 45 minutes, or until pliable but still cold to the touch.
Spread cranberry filling down the center of the pastry sheet. Sprinkle with walnuts.
Using a pairing knife, cut slits down the outside edges of the pastry sheet. Fold the strips of dough over the filling, pressing with wet fingertips to seal.
Using a pastry brush or small spoon, brush beaten egg over strudel. Bake for 20-25 minutes or until pastry is golden brown and filling is bubbly. Cool on a wire rack.
Serve warm, topped with whipped cream.