Festive Recipe: Yuletide Strudel

Festive Yuletide Strudel

Salzberg in Austria is a haven of Christmas Markets and everyone appears to eat Strudel at all times of the day, with each restaurant, stube and café competing to be the best. This is our own Strudel recipe for the coming festivities – judge it for yourselves but we think it’s delicious!

Ingredients Serves 6

For the fruit filling
3 Granny Smith Apples, peeled, cored and cut into chunks
3 Tablespoons Mincemeat
1 Lemon, zest & juice
100g Chopped Walnuts
200g Dried Cranberries
2 Teaspoons Ground Cinnamon
A pinch of Salt

For the pastry
320g pack Ready Rolled Puff Pastry
1 Egg
A splash of milk and pinch of salt
Demerara Sugar to sprinkle

To accompany
Caramel
Vanilla Custard
Whipped Double Cream with Crystallised Ginger
A sprinkle of Icing Sugar

Method

Put the apple, mincemeat and lemon into a heavy based pan over a gentle heat, stir occasionally, cook slowly for 5 minutes.

Stir in the walnuts, cranberries, cinnamon and salt, set the mixture aside to cool.

Lay out a rectangular sheet of puff pastry, pile the fruit mixture down the centre. Make parallel angled cuts on both the exposed side of the pastry. These need to be opposite angles on each side of the fruit.

Fold the pastry strips over the fruit mixture one at a time from alternative sides to form a plait, seal each strip with a dab of water.

Transfer the strudel to a baking sheet, lined with baking paper.

Mix the egg with a little salt and milk, brush onto the strudel, sprinkle with demerara sugar.

Bake in a preheated oven at 200°C for approximately 35 minutes until golden brown.

Serve with caramel, custard, whipped cream or ice cream.