Apple Cranberry Strudel Recipes

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APPLE-CRANBERRY STRUDEL (GERMAN)

I made these strudels for my family's annual Oktoberfest 2008, and everyone agreed they are sinfully delicious. I say this because a great deal of butter is used in this recipe. The strudels have a crispy, buttery phyllo dough exterior with a juicy, semi-tart apple filling seasoned with cinnamon, cloves and nutmeg. I use Northern Spy apples for the filling, but they are difficult to find. Macintosh, Courtland or Granny Smith would do just as well. This is definitely one of my favorite comfort foods.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 50m

Yield 6 strudels, 12-18 serving(s)

Number Of Ingredients 12



Apple-Cranberry Strudel (German) image

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.

Nutrition Facts : Calories 489.4, Fat 35.7, SaturatedFat 20.2, Cholesterol 81.3, Sodium 376.3, Carbohydrate 41.2, Fiber 3.1, Sugar 19.9, Protein 4.1

6 cups apples, peeled, sliced, tart (Northern Spy, Macintosh, Courtland or Granny Smith)
1/2 cup cranberries, coarsely chopped
1 tablespoon lemon rind, grated
3/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/4 cup flour
1/2 cup walnuts, finely chopped
8 ounces phyllo pastry sheets, thawed (half of a box, found in the frozen desserts section of your grocery store)
2 cups butter, melted
1 cup breadcrumbs, plain, finely crushed

APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES

This is so easy to make! Yield is only estimated, depending on how large you slice the strudel roll. This recipe can easily be doubled to make two rolls, and raisins can be used in place of dried cranberries.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10



Apple-Cranberry Puff Pastry Strudel Slices image

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.

Nutrition Facts : Calories 315.5, Fat 16.6, SaturatedFat 4.2, Cholesterol 35.2, Sodium 114.4, Carbohydrate 38.8, Fiber 2.7, Sugar 16.4, Protein 4.4

1 sheet frozen puff pastry
1 large egg, slight beaten
1 tablespoon water
4 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon (can use more)
2 large granny smith apples (peeled, cored and thinly sliced)
1/3 cup dried cranberries
1/2 lemon, juice of
1 -2 teaspoon lemon zest

CINNAMON APPLE STRUDEL

Provided by Food Network Kitchen

Categories     dessert

Yield 4 servings

Number Of Ingredients 8



Cinnamon Apple Strudel image

Steps:

  • Preheat oven to 350 degrees. Stack layers of dough brushing each layer with butter before topping with next layer. Brush top layer with butter. In a bowl combine apples, raisins, sugar and cinnamon. Spoon filling down the left longside of phyllo rectangle. Fold top edge down and bottom edge up by about 2 inches to cover filling. Roll dough up along long side to enclose filling. Brush log with butter and sprinkle with cinnamon sugar mixture. Bake for 30 minutes or until golden and puffed.

6 layers phyllo dough
1/4 brown sugar
1 stick butter
1 teaspoon cinnamon
3 granny smith apples, peeled, cored and diced
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup raisins

APPLE CRANBERRY PHYLLO TURNOVERS

Provided by Ellie Krieger

Categories     dessert

Time 55m

Yield 8 servings (serving size 1 turnover)

Number Of Ingredients 10



Apple Cranberry Phyllo Turnovers image

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
  • Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.
  • Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.

Nutrition Facts : Calories 200 calorie, Fat 6.5 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 82 milligrams, Carbohydrate 35 grams, Protein 2 grams

4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons canola oil
4 ladyfinger cookies, crushed, divided
Cooking spray

APPLE STRUDEL WITH CRANBERRY SAUCE

Categories     Fruit     Dessert     Bake     Thanksgiving     Cranberry     Apple     Kirsch     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 14



Apple Strudel with Cranberry Sauce image

Steps:

  • For Sauce:
  • Combine cranberries, sugar, water and kirsch in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
  • For strudel:
  • Combine raisins and kirsch in small bowl. Let stand 1 hour.
  • Preheat oven to 375°F. Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl.
  • Brush large baking sheet with some of melted butter. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs. Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strudel with butter.
  • Bake strudel 15 minutes. Brush with remaining butter. Bake until golden, about 30 minutes. Cool on sheet.
  • Lightly sift powdered sugar over strudel. Cut strudel crosswise into thick slices. Transfer to plates. Spoon sauce around strudel and serve.

Sauce
2 cups fresh or frozen cranberries (about 8 ounces)
1 cup sugar
1 cup water
3 tablespoons kirsch (clear cherry brandy)
Strudel
1/4 cup raisins
1 1/2 tablespoons kirsch (clear cherry brandy)
3 medium Granny Smith apples (about 18 ounces), peeled, cored, cut into 1/3-inch pieces
1/2 cup plus 9 teaspoons gingersnap cookie crumbs
1/2 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
9 sheets fresh phyllo pastry or frozen, thawed
Powder sugar

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