Title: Cranberry Strudel
Categories: Fruit Pastry Austrian Dessert
Yield: 1 Servings

1	pk	Cranberries
2	c	Sugar
1	c	Chopped walnuts
1/2	c	Dry toasted bread crumbs
1	pk	Frozen Filo dough
1/4	lb	Melted butter

Thaw Filo dough, unroll and brush each sheet with melted butter while stacking them one on top of another. (Note: Be sure and keep the unused sheets under a damp towel while you're working or they will dry out and crack.) Preheat oven to 350 degrees F. After cleaning and picking over cranberries, combine with sugar in a saucepan over low heat. Bring slowly to the boil, stirring often. Cook until cranberry skins pop. Remove from heat and mix in chopped walnuts and bread crumbs. (Note; At this point, you may want to add an 1/8 tsp. of orange extract or ground cloves for extra flavour.) Pour mixture onto upper third of Filo dough and roll up like a sausage, sealing ends and middle seam with a little beaten egg. Turn over onto baking sheet so that the middle seam is on the bottom and the ends are tucked in underneath. Brush all over with melted butter. Bake for 25 minutes.

Linda in Vienna (Austria)

previous

next