Cranberry Strudel Rolls
- Servings: 12
- Course: Dessert
Sticky foods, such as these sweet fruit strudel rolls, call out for the use of parchment paper on the baking pans or baking sheets. Sugary filling that leaks out onto the baking pan requires scrubbing or even soaking to remove. Skip that step and use parchment paper. All you need to do is cut and line your baking sheets with either side of the parchment paper. Place food directly on the parchment paper – there is no need to add extra spray or to grease the sheet of paper – and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze. You just toss out the parchment paper.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 cup cranberries
- 1/3 cup water
- 2/3 cup finely chopped, peeled apple (1 small)
- 1/4 cup golden raisins
- 1/4 cup finely chopped walnuts
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon finely shredded orange peel
- 10 sheets frozen phyllo dough (14x9-inch rectangles), thawed
- 1/4 cup butter (no substitutes), melted
- Powdered sugar
- Whipped Cream (optional)
- Parchment paper
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. In a small saucepan combine cranberries and water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until cranberries pop. Drain cranberries; discard liquid. Return cranberries to saucepan.
Add apple, raisins, and walnuts to cranberries in saucepan. Add granulated sugar, cinnamon, and orange peel; toss gently until mixed. Set aside.
Unroll phyllo dough. Layer 5 of the phyllo sheets on a cutting board or flat surface, brushing each sheet lightly with some of the melted butter. (See tip, above.) Repeat with remaining phyllo sheets and some of the melted butter to form a second stack. Cut each phyllo stack crosswise into thirds, then lengthwise in half to form 12 squares total.
Spoon a rounded tablespoon of the fruit mixture near the bottom edge of a phyllo square. Fold bottom edge over fruit mixture, then fold in sides. Roll up around filling. Place on the parchment paper-lined baking sheet. Brush top with some of the remaining melted butter. Repeat with remaining phyllo squares, cranberry mixture, and butter.
Bake for 15 to 18 minutes or until rolls are golden. (Rolls may leak slightly during baking.) Transfer rolls to a wire rack and cool completely. Sift with powdered sugar before serving. If desired, serve with whipped cream.
Makes 12 rolls.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top