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Cranberry Apple Strudel

Presented by:
Tree Top
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Golden strudel filled with apples, cranberries and honey.

Recipe Prep Time
Prep Time
25 min
Recipe Cook Time
Cook Time
35 min
Recipe Ready Time
Ready In
1 hr 20 min
Recipe Servings


2 cups red apple, peeled & chunked (approximately 2 medium apples)

1/2 cup sweetened dried cranberries

1/2 cup boiling water

1/4 cup honey

3 tablespoons all purpose flour

1/4 teaspoon cinnamon + some for dusting

1/8 teaspoon ground nutmeg

8 sheets Phyllo dough


Heat oven to 375° F.

Line a large baking sheet with non-stick foil, or coat with non-stick cooking spray.

In a small bowl, combine cranberries and water. Let stand 5 minutes, then drain.

In a large bowl, combine apples, softened cranberries, honey, flour, cinnamon and nutmeg. Toss until combined.

Unroll Phyllo on work surface; cover with a damp towel. Separate one sheet and place on a clean surface. Spray lightly with non-stick cooking spray, and dust with a little ground cinnamon. Place another sheet on top; coat with spray and dust with cinnamon. Repeat 6 more times.

Spoon filling along the long side of the Phyllo, 3 inches from the edge, leaving 1 inch on either end.

Fold both short sides (ends) over filling. Fold 3-inch wide long strip over filling; roll up jelly roll style. Place seam down on a foil lined baking sheet. Spray with non-stick cooking spray and dust with cinnamon.

Bake at 375°F for 35 minutes, until nicely browned.

Let cool on rack for at least 20 minutes.


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