Yuletide Strudel

Yuletide Strudel


Salzberg, Austria is a haven of Christmas markets and everyone appears to eat strudel at all times of the day. Each restaurant, stube and café competes to serve the best. Having recently returned from a delightful trip there, we feel compelled to offer our own recipe for the coming Christmas festivities.


Serves 6

 For the Fruit Filling

  • 3 Granny Smith Apples, peeled, cored and cut into chunks
  • 3 tablespoons Mincemeat, (vegetarian, from a jar)
  • 1 Lemon, zest & juice
  • 100g Chopped Walnuts
  • 200g Dried Cranberries
  • 2 teapoons Ground Cinnamon
  • A pinch of Salt

For the Pastry

  • 320gm 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 Crystalised Ginger
  • A sprinkle of Icing Sugar


  • Put the apple, mincemeat and lemon into a heavy bottomed pan over a gentle heat. Stir occasionally and lightly cook for 5 minutes.
  • Stir in the walnuts, cranberries, cinnamon and salt. Set the mixture aside to cool.
  • Lay out the rectangular sheet of puff pastry and pile the fruit mixture down the length in the centre.
  • Cut each side of the pastry into parallel strips, each about 2cm wide. These should angle down from the fruit.
  • Fold the pastry strips over the fruit mixture one at a time from alternative sides to form a plait. Seal each strip underneath 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, then paint the strudel with the mix.
  • 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 with Ginger or Ice Cream.

© Peter Gladwin