It is just over a month until the big day and I am getting excited…and by big day, I mean Thanksgiving. Thanksgiving is like my Super Bowl. I don’t want to toot my own horn (toot, toot) but for Thanksgiving our house is the place to be and friends and family know there will always be lots of yummy food, fun and and laughter. What could be more perfect than that? To get ready for Thanksgiving, I buy my supplies in advance, make sure I have the pots and pans I need, and test new recipes, to make sure everything is perfect…because I know from experience that sometimes life do not always go perfectly. One of my new recipes this year is this Cranberry Apple Strudel. Equally good for Thanksgiving breakfast or dessert, this is great served warm with a big scoop of ice cream, or chilled. My official taste tester (my husband) loved it!
Cranberry Apple Strudel
- 3 c. Apples (Use a sweeter apple such as Gala or Fuji)
- 1 c. Fresh Cranberries (Washed)
- 4 Tbsp. White Sugar
- 1 Tbsp. Ground Cinnamon
- 1/8 tsp. Ground Nutmeg
- 1/8 tsp. Ground Cardamom
- 1 Sheet Frozen Puff Pastry
- Egg Whites from 1 Egg
- 1 tsp. Water
- 3/4 c. Confectioners Sugar
- 1 1/2 – 2 Tbsp. Milk
Preheat oven to 400 degrees. Wash, peel, and core the apples. Chop into small 1-inch pieces and place in a large bowl. Wash and dry fresh cranberries and cut into quarters.
Add to the bowl with the apples. Add the sugar, cinnamon, nutmeg, and cardamom and toss together to mix. Set in the refrigerator for about 30 minutes. Take the puff pastry sheet out of the freezer and allow to thaw for about 30 minutes. Sprinkle your pastry board or countertop with flour, then roll out the pastry sheet to about double its original size.
Gentle place the pastry sheet on a parchment paper-lined baking sheet. Score slits in one side of the pastry sheet about 3 inches long and about 1 inch apart. Do the same to the other side, but make certain your middle uncut pastry section is about 4 inches wide, to hold the apple-cranberry mixture.
Spoon the apple-cranberry mixture into the center of the pastry sheet and then criss-cross the cut edges over the center, creating a lattice effect over the mixture. When all the apple mixture has been covered with the dough, cut seal the edges by placing your fingers in a small bowl of cold water then pinching the edges together.
Whisk the egg white and 1 tsp of water together and brush over the top of the pastry. This will give it a nice shiny glow. Place the pastry in the oven and bake for about 20-22 minutes. Keep an eye on it, as puff pastry can burn easily. Remove from the oven and cool about one hour. Whisk together the glaze, adding more milk if the mixture is too thick. Using a whisk, drizzle the glaze over the top of the strudel and allow the glaze to harden for about 20 minutes, then serve. Perfect!
Other delicious Thanksgiving recipes: