Cranberry Cookie Strudel Food

CRANBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F. Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.For the crust:Combine the melted butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.For the filling: Combine the cranberries, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the cranberries are evenly coated. For the streusel: Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. Remove the crust from the oven, increase heat to 350°F. Pour the cranberry mixture on top of the warm crust. Sprinkle the cranberry layer with streusel and bake for 30-35 minutes or until the streusel is golden brown.

PEAR-CRANBERRY STRUDEL

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F.
• Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
• Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
• Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
• Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
• Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
• Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.

CRANBERRY STREUSEL PIE

Steps:

• HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust.
• COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture.
• COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over cranberry mixture.
• BAKE 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly.

EASY CHERRY STRUDELS

Steps:

• Drain cherries, reserving 1/3 cup juice. In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in walnuts. , Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling. , Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400° for 20-25 minutes or until golden brown.

CRANBERRY COOKIE STRUDEL

Steps:

• Make your cranberry sauce. In a pot add your cranberries, spices, zest and water. Let simmer for approximtely 30 minutes, till all the sugar has disolved, the cranberries are soft and most of them have popped. Turn off heat and cool.
• Meanwhile, as cranberry sauce is cooling, in a mini food chopper or food processor, add your cookies. Pulse till your cookies are fine crumbles. Once cranberry sauce has cooled, it's time to prepare your strudel. Cut a piece of wax/parchment paper and unroll your pie crust on the paper. Roll out the pie crust on the left and ride side, making almost like a rectangle, but not quite.
• Spread 1/4 c of butter over the pie crust, add your 1/4 of the cookie crumbs, add 1 tsp grated orange zest over the cookie crumbs. Add 1/2 your cranberry sauce. Sprinkle another 1/4 of the cookie crumbs over the cranberry sauce mixture.
• Working from the end closest to you, roll the pie crust jelly roll style away from you. Tuck your ends in as your rolling. When you finish, the seam should be on the top. Press the seam into the pie crust to ensure it doesn't separate upon breaking. Beat the eggwhite w/ the water till frothy. Baste the egg white mixture over the strudel and sprinkle the decorater sugar all over the strudel.
• Repeat w/ second pie crust, sauce, cookie crumbs and zest.
• Bake in a preheated 375F oven for 35-45 minutes or till nicely golden.
• Remove from oven and let cool. Pairs nicely with vanilla ice cream. Enjoy!

APPLE STRUDEL WITH CRANBERRY SAUCE

Steps:

• For Sauce:
• Combine cranberries, sugar, water and kirsch in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
• For strudel:
• Combine raisins and kirsch in small bowl. Let stand 1 hour.
• Preheat oven to 375°F. Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl.
• Brush large baking sheet with some of melted butter. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs. Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strudel with butter.
• Bake strudel 15 minutes. Brush with remaining butter. Bake until golden, about 30 minutes. Cool on sheet.
• Lightly sift powdered sugar over strudel. Cut strudel crosswise into thick slices. Transfer to plates. Spoon sauce around strudel and serve.

APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES

Steps:

• Thaw the puff pastry sheet at room temperature for 30 minutes.
• Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
• Set oven to 375 degrees.
• Lightly spray a baking sheet with cooking spray.
• In a small bowl whisk together egg and water; set aside.
• In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
• Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
• With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
• Starting at the short side roll up in jellyroll fashion.
• Place seam side down onto baking sheet, then tuck ends under to seal.
• Brush the roll with egg mixture.
• Cut several 2-inch slits about 2-inches apart on top.
• Bake for about 30-35 minutes or until golden.
• Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
• Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.

CRANBERRY STREUSEL PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
• Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
• Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

APPLE-CRANBERRY STRUDEL

Steps:

• Heat oven to 375°F. Grease 15x10x1-inch baking pan. In medium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.
• Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on piece of plastic wrap. Brush with butter; sprinkle with 1 tablespoon bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only).
• Spoon apple mixture over phyllo stack to within 2 inches of each edge; press lightly. Fold shorter sides of phyllo up over filling. Starting with longer side and using plastic wrap, lift phyllo and carefully roll up jelly-roll fashion. Place, seam side down, in greased pan. Make several crosswise cuts in top of roll. Brush top with any remaining butter.
• Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.

CRANBERRY-APPLE STRUDEL

Steps:

• Peel, core and quarter the apples.
• Cut each quarter in half and then each wedge into three pieces (you will have apple chunks).
• In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons of the butter over medium-high heat.
• Add the sugar and cook, stirring, until the butter and sugar melt together, turn light brown and have the consistency of peanut butter.
• Add the apples carefully (the sugar mixture is very hot).
• With a wooden spoon, mix the apples carefully with the caramel.
• The caramel will harden; don't worry, it will melt again.
• Mix together the cinnamon, allspice and nutmeg and sprinkle evenly over the apples.
• Cook the apple mixture, stirring often, until the caramel melts and the apples soften and start to look cooked.
• Stir in the cranberries and the cornstarch mixture.
• Cook for 2 to 3 minutes, until the juices in the pan thicken and take on a glossy appearance.
• Transfer the apple-cranberry mixture to a shallow dish and let cool.
• Preheat the oven to 350 degrees.
• Line a baking sheet that has a raised rim all around with parchment paper.
• Melt the remaining 3 tablespoons of butter.
• Lay a sheet of phyllo on the prepared baking sheet.
• Brush the phyllo sheet lightly with the melted butter.
• Place the next sheet of phyllo on top and brush it with butter.
• Repeat with the remaining sheets, but do not butter the top sheet.
• Reserve a bit of melted butter to brush on top of the finished strudel.
• Place the apple-cranberry mixture in a strip along the long side of the phyllo, about 1 inch in from the edge.
• Using the parchment to help keep things together, roll up the phyllo to form a long log.
• Adjust the roll's position on the baking sheet so it is not touching the sides of the sheet.
• The roll will leak while it cooks, so make sure it is on the parchment paper.
• Brush the top of the roll with the reserved melted butter.
• Bake in the preheated oven for 25 to 30 minutes, until the roll is nicely browned.
• Let it sit at least 15 minutes before serving.

APPLE-CRANBERRY STRUDEL (GERMAN)

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
• In a small saucepan, melt 1 1/2 cups butter.
• In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
• Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
• Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
• Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
• Lift towel, using it to roll leaves over apples in a jelly roll fashion.
• Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
• Brush top of strudel with butter and sprinkle with bread crumbs.
• Repeat entire procedure for remaining five strudels.
• Bake strudels for 20-25 minutes or until lightly browned.
• Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.

CRANBERRY STREUSEL CAKE

Steps:

• Heat oven to 325.
• Grease a 9X9 baking pan.
• In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt until blended.
• With a mixer, beat butter, sugar, and vanilla on medium speed until well blended.
• Reduce speed to low and add eggs one at a time, mixing until just incorporated.
• Then alternately fold in flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
• Then fold in the 1/2 cup of cranberries.
• Scape batter into the prepared pan.
• Bake for 40 minutes.
• STREUSEL TOPPING DIRECTIONS:.
• While the cake is baking, mix the brown sugar, flour, cinnamon, and cold butter together with a fork and form small crumbs.
• Stir in walnuts and cranberries.
• After the cake has baked for 40 minutes, sprinkle with the topping.
• Continue baking for about 10 minutes.
• Cool to room temperature. Cut into squares and serve.