Indulge in the delightful flavors of autumn with our carefully curated selection of Apple Cranberry Strudel German recipes. This classic German dessert combines the sweet and tart notes of apples and cranberries, wrapped in layers of flaky strudel dough. Whether you prefer a traditional strudel or a modern twist, our comprehensive guide offers a variety of recipes to suit every taste, skill level, and dietary preference. Get ready to impress your family and friends with this delectable treat that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE-CRANBERRY STRUDEL
Bake this delicious apple, cranberry and nuts to make strudel using Progresso® Plain Bread Crumbs - perfect dessert to treat your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 18 g
GERMAN APPLE STRUDEL
This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2 strudels (8 slices each).
Number Of Ingredients 12
Steps:
- Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 61mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE-CRANBERRY STRUDEL (GERMAN)
I made these strudels for my family's annual Oktoberfest 2008, and everyone agreed they are sinfully delicious. I say this because a great deal of butter is used in this recipe. The strudels have a crispy, buttery phyllo dough exterior with a juicy, semi-tart apple filling seasoned with cinnamon, cloves and nutmeg. I use Northern Spy apples for the filling, but they are difficult to find. Macintosh, Courtland or Granny Smith would do just as well. This is definitely one of my favorite comfort foods.
Provided by MarthaStewartWanabe
Categories Dessert
Time 50m
Yield 6 strudels, 12-18 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 489.4, Fat 35.7, SaturatedFat 20.2, Cholesterol 81.3, Sodium 376.3, Carbohydrate 41.2, Fiber 3.1, Sugar 19.9, Protein 4.1
CRANBERRY STRUDEL
Provided by Alex Guarnaschelli
Categories dessert
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the cranberry filling: In a medium pot over high heat, combine the cranberries, sugar and 1/4 cup water. Bring the mixture to a boil, then reduce to a simmer. Add the allspice, nutmeg, cinnamon stick and orange zest and juice. Stir to combine and simmer until the cranberries fall apart, an additional 10 to 12 minutes. Strain the cranberries. Refrigerate the cranberries until chilled, at least 1 hour, then discard the cinnamon stick. (Save the strained cranberry liquid to use like a simple syrup in drinks or drizzled over the sliced strudel.)
- For the phyllo: Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Spread the walnuts on one of the sheet pans and bake until golden brown and toasty, about 5 minutes. Let cool, then chop.
- Raise the oven to 375 degrees F.
- On a flat, clean surface, lay one sheet of phyllo flat with the long side closest to you. Brush lightly with the butter. Sprinkle with some of the sugar. Add another layer of phyllo and repeat with the butter and sugar. Do this 6 more times so you have 8 evenly stacked layers of buttered, sugared phyllo. (Make sure to save some butter for the outside of the rolled strudel.)
- Roll the strudel: Spread the cranberry mixture on the stack of phyllo, leaving about an inch border on all edges filling-free. Combine the walnuts, honey and a pinch of salt in a bowl and sprinkle in an even layer over the cranberries. Working from the long edge closest to you, roll the phyllo and filling up gently (but firmly) away from you, like a long newspaper. (It should look like a cranberry log!) Transfer to a lined sheet pan. Brush the strudel with the remaining butter.
- Place the strudel in the oven and bake until the exterior is golden brown and the filling is hot, about 30 minutes. Let cool for at least 15 minutes or to room temperature. Slice into 1 1/2- to 2-inch-thick slices and serve warm (or at room temperature), preferably with ice cream.
APPLE STRUDEL WITH CRANBERRY SAUCE
Categories Fruit Dessert Bake Thanksgiving Cranberry Apple Kirsch Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 14
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.
CRANBERRY-APPLE STRUDEL
Make and share this Cranberry-Apple Strudel recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181.6, Fat 7.6, SaturatedFat 4.5, Cholesterol 18.3, Sodium 47.9, Carbohydrate 29.1, Fiber 2.6, Sugar 20.2, Protein 1
Tips:
- Use a sharp knife to thinly slice the apples and cranberries. This will help them cook evenly.
- Make sure the strudel dough is very thin before rolling it up. This will help it cook evenly and prevent it from becoming too doughy.
- Brush the strudel with melted butter before baking. This will help it brown and give it a nice crispy crust.
- Serve the strudel warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Apple cranberry strudel is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover apples and cranberries, and it is sure to be a hit with your family and friends. So next time you are looking for a sweet treat, give this apple cranberry strudel recipe a try. You won't be disappointed!
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