Didi was telling us Saturday about this amazing strudel she makes. I asked her if she would share the recipe, and she was kind enough to send it over for us!
Cranberry Cookie Strudel
Preheat oven to 375º
Ingredients
CRANBERRY SAUCE
1 pkg (12 oz) fresh cranberries
1 1/2 c sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
zest of one lemon
REST OF INGREDIENTS
10 Keebler sandies or any shortbread of choice
2 tsp grated orange zest
1/2 stick softened butter or margarine
2 pre-made pie crusts
1/2 c decorative sugar crystals
1 egg white
1 Tbsp water
• 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.
• 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 egg white with the water till frothy.
• Baste the egg white mixture over the strudel and sprinkle the decorater sugar all over the strudel.
• Repeat with second pie crust, sauce, cookie crumbs and zest.
• Bake in a preheated 375ºF oven for 35-45 minutes or till nicely golden.
• Remove from oven and let cool. Pairs nicely with vanilla ice cream.
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{ 8 comments… read them below or add one }
Not the receipt- we want the REAL THING- Great time seeing everyone!
Looks great… Congrats on that Blue Ribbon!
Michelle, awesome seeing you as well!! Next time I have to bring Baklava, I promised Wendy D, lol!!!
Kimmie, thank you baby girl!!! It’s really, really good.
Didi,
This looks wonderful. I think I’ll make it for my next lunch bunch, which is a fall theme. Tell me, do you put slits in the top? If so, when do you slit the dough?
Cathy
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Hi Cathy, yay! This recipe is so easy and tasty!! I won a blue ribbon on it!!
Anyway, you put the slits in before baking to allow the steam to escape! Let me know… goes great with ice cream or just whipped cream. One dd had it with ice cream, the other whipd cream…. don’t know I liked better!!
By the way, if you dont feel like making your own cranberry sauce *cough, cough Ann*, you can use whole canned cranberry sauce!!
Thanks!!
I read this thoroughly the other day and forgot to comment. Was going through my blog party again to check everything out and saw it again. I really want to try this one. It looks so delicious. I have a question, How do you get those nice little lines with the filling peering out. Did you slice it on top before you cooked it?
Yes Susan I did, before baking!
Not to deter from Ann’s blog, but if you go to http://www.justapinch.com type in the name of “cranberry cookie strudel”. You will see me, see the recipe an step by step…
Ann was kind enough to ask me to forward it. I tried to mak it short and sweet for her!! Let me know!! It made the house smell like Thanskgiving!!! It was soooooooooo good!!