Candy Cane Strudel Food

CANDY CANE STRUDEL

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray. In medium bowl, beat cream cheese and 1/2 cup of the powdered sugar with electric mixer on medium speed until smooth. On low speed, beat in vanilla and egg.
• Unfold puff pastry on lightly floured surface. Roll into 15x12-inch rectangle. Fold pastry in half lengthwise and transfer to cookie sheet; unfold pastry. Spread cream cheese mixture lengthwise down center third of rectangle. Spoon preserves by tablespoonfuls over cream cheese.
• On each long side of rectangle, make cuts 1 inch apart from edge of dough to within 1/2 inch of filling. To give braided appearance, fold alternate strips of dough at an angle completely across filling, forming a tight braid. Seal ends. Gently curve top of braid down to form handle of candy cane.
• Bake 25 to 30 minutes or until golden brown. Cool on pan 15 minutes. Place on serving platter. Cool completely, about30 minutes.
• In small bowl, mix remaining 3/4 cup powdered sugar and milk until smooth. Drizzle over braid. Garnish with pecans and cherries.

CANDY CANE COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet., Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top., Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.

SPICED APPLE STRUDEL & BRANDY COCKTAIL

Steps:

• Dip the rim of 4 Martini glasses in a saucer of water, then into a saucer or small dish of golden caster sugar. Pop the glasses into the fridge until ready to serve.
• Warm the apple juice in a small saucepan with the cinnamon stick. Bring to the boil, then turn off the heat and leave to go cold. Once cold, discard the cinnamon stick and pour into a jug.
• Put the Cognac, Disaronno, Madeira wine and lemon juice into a cocktail shaker with a large handful of ice. Shake together until the mixture is chilled. Strain into your glasses, top up with the spiced apple juice and serve immediately.