Christmas Strudel

Very Christmas strudel recipe

The Spruce Eats / Ulyana Verbytska

  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: Serves 6

Strudel is welcome on any table at any time of year, be it with a cup of tea or as a delicious dessert with lashings of custard poured over it. So, why not bring it out for the Christmas festivities, dress it up like the tree, all fancy for the holidays?

The filling is based on the traditional recipe, but with a lovely warm Christmas feel to thanks to mincemeat, warm spices, sharp apple, almonds, and marzipan—it's practically Christmas in pastry!

Ingredients

  • 3 tablespoon mincemeat
  • 55 g/2 ounces marzipan (natural-colored, crumbled)
  • 3 tablespoons almonds (blanched, roughly chopped)
  • 3 teaspoon mixed spice
  • 55 g/2 ounces caster sugar
  • 4 Granny Smith apples
  • 2 lemons (juiced and zested)
  • 2 tablespoons fresh white breadcrumbs
  • 4 sheets store-bought phyllo dough
  • 55 g/2 ounces butter (melted and cooled)
  • Garnish: powdered sugar (for dusting)

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F/180 C.

    Ingredients for Christmas strudel
    The Spruce Eats / Ulyana Verbytska
  2. Place the mincemeat into a roomy baking bowl, add the marzipan chunks,almonds, mixed spice, and sugar. Stir well.

    Mix ingredients
    The Spruce Eats / Ulyana Verbytska
  3. Peel, core, and chop the apples into small pieces.

    Core apples
    The Spruce Eats / Ulyana Verbytska
  4. Add the apples to the bowl with the zest and lemon juice and stir again.

    Add apples to bowl
    The Spruce Eats / Ulyana Verbytska
  5. Blitz the breadcrumbs in a food processor until finely chopped and add to the bowl. Stir again.

    Blitz breadcrumbs
    The Spruce Eats / Ulyana Verbytska
  6. Using a little of the melted butter, grease a baking tray.

  7. Take one sheet of phyllo, lay it onto a sheet of baking parchment and brush all over with a little of the melted butter. Lay on another sheet of phyllo and continue the buttering until all the phyllo is used, making four layers.

    Phyllo dough
    The Spruce Eats / Ulyana Verbytska
  8. Spoon the filling onto the phyllo in a central line down the length of the phyllo, leaving a 2.5 cm/1-inch border at both ends.

    Spoon filling into phyllo
    The Spruce Eats / Ulyana Verbytska
  9. Fold the short sides onto the filling, then fold one of the long sides and roll up like a Swiss roll, using the parchment to help you.

    Fold sides
    The Spruce Eats / Ulyana Verbytska
  10. Brush the top with butter and bake until golden and cooked, around 20 to 30 minutes. The pastry should be golden and crisp.

    Brush with butter
    The Spruce Eats / Ulyana Verbytska
  11. Serve hot or cold, heavily dusted with icing sugar. 

    Serve hot or cold
    The Spruce Eats / Ulyana Verbytska

Tips

  • The strudel will keep for a day or two in an airtight box, but not much longer.
  • If the strudel starts to feel a little stale, pop it into a hot oven and warm it through and serve as a pudding.