Cranberry, apple and mincemeat strudel combines a strudel filling with festive flavours inside a buttery flaky pastry crust. This classic dessert has a seasonal twist and is wrapped in plaited pastry to create a perfect centrepiece for Christmas gatherings.
This easy strudel recipe is my version of a traditional Viennese apfelstrudel and is simple to make.
The pastry casing may look complicated but it is actually very easy to do. I have included step-by-step photos and a video to make it easier to follow.
You can make your own pastry or use ready made pastry. I have made the cranberry, apple and mincemeat strudel in is photo using homemade flaky pastry.
Similarly, you can make this strudel using either homemade mincemeat or ready made mincemeat. You could make your own luxury mincemeat quickly and easily using this easy mincemeat recipe. And as this mincemeat is made without suet you can use it to make vegetarian desserts.
If you still have a supply of mincemeat could could try one of these festive baking recipes using mincemeat such as frangipane mince pies, mincemeat slices with fruit mincemeat sandwiched between two layers of crumble, mincemeat pinwheels or this lattice topped apple and mincemeat tart.
Strudel ingredients
See the recipe card below for detailed list of ingredients.
- Pastry - either flaky pastry or puff pastry.
- Apples - peeled and chopped.
- Cranberries - either dried or fresh cranberries.
- Mincemeat -fruit mincemeat used as a filling for mince pies (not meat).
- Demerara sugar - use some for the filling and sprinkle some on top of the pastry.
- Ground cinnamon
- Chopped almonds - use some for the filling and sprinkle some on top of the pastry.
You will also need some flour to roll out the pastry and milk to glaze the strudel before cooking. You may also find it useful to squeeze some lemon juice over the apple to stop it turning brown.
How to prepare
Roll out the pastry, mark into three sections and cut the outer sections into ribbons.
Arrange the apples, cranberries, mincemeat, sugar, cinnamon and chopped almonds (the strudel filling ingredients) along the middle third of the pastry.
Turn the pastry ribbons over the strudel filling to form a plait.
Continue until the strudel filling is covered.
TIP - leave some gaps in the pastry crust to allow steam to escape during baking.
Bake
Glaze with milk then sprinkle some of the sugar and chopped almonds over the top.
Bake at 180℃, 350℉, gas mark 4 until golden.
How to serve fruit strudel
- Dust with icing sugar just before serving.
- Serve your strudel warm with custard, double cream or ice cream.
- This festive strudel can also be enjoyed cold and pairs well with brandy cream.
- It can be reheated either in the oven or using a microwave.
How to store
- Store the strudel in an airtight container when it can be kept until the next day. If it is stored any longer it is not likely to be at its best.
- It does not need to be refrigerated. I do not recommend freezing this strudel as it is likely to go soggy.
Make ahead instructions
- If the filling is prepared in advance I recommend the apple is coated with lemon juice to reduce the risk of the apples discolouring.
- The strudel can be assembled and baked later the same day if it is kept in a cool place.
Other Christmas baking recipes
- Frangipane mince pies1 Hours
- Apple and mincemeat tart45 Minutes
- Brandy snaps50 Minutes
- Vegetarian mince pies (without suet)1 Hours 50 Minutes
Cranberry, apple and mincemeat strudel
Ingredients
- 500 grams flaky pastry
- 3 apples
- 3 tablespoons mincemeat
- 1 tablespoon cranberries
- 2 tablespoons chopped almonds
- 3 teaspoons demerara sugar
- ¼ teaspoon ground cinnamon
Instructions
Prepare the pastry
- Roll out the pastry to form a rectangle. Trim the sides to form straight edges.
- Mark three equal rectangles (do not cut through the pastry). Cut the two outer rectangles into ribbons of equal width (see the photos).
Add the strudel filling
- Arrange the chopped apples, ground cinnamon, mincemeat, cranberries, 2 teaspoons sugar and 2 tablespoons chopped almonds evenly over the central part of the pastry (see photos).
Form the pastry plait
- Using the pastry trimmings, form two small rectangles of pastry and place one at each end of the strudel filling.
- Take one of the cut ribbons of pastry and place over the fruit filling at an angle. Do the same with the corresponding ribbon from the other side (see photos). Repeat with the other ribbons until the strudel filling is covered with pastry.Tip - leave some gaps in the pastry to allow steam to escape while it is in the oven.
- Brush with milk. Sprinkle with the rest of the sugar and chopped almonds.
Bake
- Bake at 180℃, 350℉, gas mark 4 until the pastry is firm and slightly golden (about 45 minutes).
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