Christmas Strudel

A fun idea to enjoy this Christmas… It looks good, and tastes even better!



Serves 8 to 10

3 Granny Smith apples (peeled, cored, cubed and tossed in lemon juice)
25 g of butter
1 tbsp of treacle sugar
300 g of Christmas mincemeat (mince pie mixture)
75 g of glacé red cherries, quartered
35 g of pecan nuts, roughly chopped
25 g of flaked almonds, lightly toasted (plus extra for sprinkling)
150 g of breadcrumbs
zest and juice of 1 orange
4 sheets of phyllo pastry
120 g of butter, melted
50 g of ground almonds
cake flour (for sprinkling)
smooth apricot jam for brushing
115 g of granadilla pulp (small can)
icing sugar to sprinkle


Preheat the oven to 200°C.

Place the apples in a pan with the butter and sugar, and cook until soft and golden, for about 15 minutes. Allow it to cool.

Place the cooled apple mixture in a bowl together with the Christmas mincemeat, cherries, pecans, almonds, zest and juice, as well as half the breadcrumbs, and stir well to combine.

Arrange a clean tea towel on a suitable surface, sprinkle with flour and then layer a sheet of phyllo on top.

Brush the phyllo with butter and repeat with the remaining phyllo. 

Sprinkle the remaining breadcrumbs and the ground almonds evenly over the top of the final sheet of buttered phyllo. 

Spread the fruit and nut filling on the pastry, leaving a 3 cm border all around. 

Fold the borders on the long sides in over the filling, and start rolling up the pastry by turning in the border along the short edge nearest to you. Then keep rolling, lifting up the tea towel to help form the roll. 

Reduce the oven temperature to 190°C.

Before completing the roll, lift the far edge of the tea towel over a paper-lined baking tray. Finish rolling the strudel carefully onto the tray, ending with its seam side down. 

Brush all over with more melted butter and sprinkle with flaked almonds. Bake until crisp and golden, about 30 to 35 minutes.

Thin the jam with a little water and warm it slightly in the microwave, together with the granadilla pulp. 

Remove the strudel from the oven. Drizzle generously with the warm jam and granadilla mixture, and dredge with icing sugar. 

Sprinkle with the remaining roasted almond flakes.  Serve warm with pouring cream, a dollop of full cream yogurt, or a scoop of ice cream.

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Stylist, Recipe Creator
Chef, Recipe developer, Photographer, Stylist, Food author, Gourmet traveler, and a lover of good food, good wine and good company!
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Photographer, Stylist
Baking, Cooking
Photographer, Videographer and Food Stylist, Hein van Tonder is a native South African with a combination of local, continental and global creative experiences.
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