Cranberry Apple Strudel
Crispy flaky cranberry apple strudel is easier to make than a layer cake! Cranberries are optional but add a beautiful color pop to this dessert!
Ingredients
- ½ Box Box Phyllo Pastry Dough 1 roll from a 16oz box
- 6 Large Apples approximately 2lbs apples after peeling & coring
- ¾ cup Cranberries fresh or frozen
- ¾ cup Walnuts lightly toasted
- ½ Tbs Lemon Juice
- ½ cup Granulated Sugar (100g)
- 1½ Tbs Cornstarch (12g)
- ½ teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Nutmeg
- ½ teaspoon Ground Ginger
- 6 Tbs Vegan Butter (85g)
- 3 Tbs Cinnamon Sugar
Instructions
- Thaw the phyllo dough overnight in the refrigerator
- Melt the vegan butter & reserve
- Peel & core the apples then small dice to approx ¼-½" pieces
- In a large mixing bowl combine the apples, lemon juice, cornstarch & spices and toss well to coat everything, Then add the walnuts & cranberries & toss again
- On a large kitchen towel approximately 12" X 18" similar size of a half sheet pan, lay out 3 pieces of phyllo dough, brush with melted butter ~sparingly! Then sprinkle with about 1 Tbs cinnamon sugar *see video visual
- Next layer with 4 pieces of phyllo dough & repeat the butter/sugar
- best to lay it out as 3 pieces of phyllo 1 way, then 4 pieces of phyllo the other way repeating each layers with vegan butter/sugar until all the dough is gone *see video
- Pile the apple mixture onto the center of the dough forming a log then roll up the dough using the towel to guide the roll, fold the sides of the dough into the center keeping a nice tight roll
- Brush the top with remaining melted butter & a sprinkling of cinnamon sugar then bake in a preheated 375°F oven for 30minutes, turning the oven temperature down to 325°F & bake for another 15 minutes. The pastry will be nice & golden brown and crispy
- You may see some bubbling seep out at some areas on the side of the strudel and this is a good indicator that the strudel is done, be careful not to over bake or you will have apple sauce filling!
- Cool on the pan out of the oven for at least 10 minutes before serving or it will be too hot to cut
- While the strudel is baking you can prepare the optional vanilla custard sauce or serve with vanilla ice cream!
Notes
Avoid cracking your your Phyllo dough by thawing it overnight in the refrigerator
It is not recommend to skimp too much on the sugar sprinkled between each layer of phyllo as you build the strudel, this sugar between the layers will help the overall crispiness of the strudel and give a nice caramel to the finished look of it as well Typically Granny smith apples are my choice for baking apples, however this was too tart for me so I adjusted the recipe below with 8 Tablespoons of sugar. Adjust the sugar to your own taste or use a sweeter baking apple Storage Cranberry Apple Strudel is best served just after baking, but can be stored for up to 4 days in the refrigerator. Simply rewarm in a hot oven- air fryer works best for fast hot heat to re-crisp the flaky pastry You can leave the raw strudel in the refrigerator un-baked for up to (but not more than) 2 days and then bake just before you want to serve it. Tried this recipe?Let us know how it was!