Description
Christmas strudel recipe which is an easy apple and mincemeat strudel to make. There are many recipes made with mincemeat, but when you take a jar of mincemeat, combine it with a few extras and some ready made puffed pastry, you have a delicious quick Christmas dessert in no time!
This mincemeat recipe, takes very little technical skill. In fact it is almost like a mincemeat pie, made bigger but with a few tricks to elevate it into a sort of strudel recipe. This is an mincemeat recipe made easy, in fact there is a short video below to help guide you step by step.
I don’t just make this Christmas strudel recipe at Christmas, but I make sure I pick up an extra jar of mincemeat and save it for Easter time too. This recipe is affordable (especially as I write this with the cost of living crisis at present) and produces a dessert, which is cheaper than many shop bought Christmas dessert alternatives.
You can make the lattice on the top finer, but because I load the top with extras and left over Christmas bakery items, there was no need to go to any extra effort.
Ingredients
- 320g Ready Rolled Puff Pastry
- 200g Mincemeat
- 1 Chopped Apple (or Pear that has been peeled and cut into bitesize chunks)
- Handful of dried cranberries (optional)
- 2 Tbsp milk
- 1 Tbsp of Marmalade (or apricot jam to glaze)
- 1 Tsp Hot Water
- 2 Tbsp of Flaked Almonds
- 125g Icing Sugar
- 2 Tbsp water
- 4 Glace cherries cut in half
- 1 Tsp Icing Sugar
Instructions
Preheat your oven to 180 degrees centigrade fan.
Take a baking tray and put some baking paper on it. Take the ready roll pastry and lay it on top. Then imagine the pastry length ways in front of you (vertical) and one third of the left side, slice in diagonal down 2 cm sections. Keep the centre clear (that is where the filling is going) and then with the right hand side do the same diagonal down 2cm section slices. The video shows this easier than explaining! Then in the centre place the mincemeat, followed by the chopped apple or pear, then any cranberries if using. Then you take a diagonal pastry section from the left side and wrap over the filling, then do the same with the right side and wrap over and do this alternating sides until wrapped. For the ends, I trim off the side bits and tuck under to seal the end. The video details this better.
Then take the milk and brush over the pastry. Place in the oven for around 25-30 minutes or until golden brown on top.
Then get the marmalade or apricot jam, place 1 tsp of hot water in it and mix until it is runny. Brush the top of the pastry with this as it makes a lovely glaze. Place the flaked almonds on top. To make the runny drizzle take the 125g of icing sugar, add in 2 tsp of water and mix. Then drizzle this runny icing over the top of the pastry. I then like to pop some grace cherries that have been halved along the top and finish with a dusting of icing sugar.
This is best served with something like single cream or ice cream.
Notes
You can pop other items in that you feel suit this recipe. I’ve often had chopped apricots etc left over from Christmas baking and it is a great way to use items up.
This is also a great dish at Easter. So I often get an extra jar of mincemeat (it has a long shelf life) and use it then.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Desserts
- Method: Oven
- Cuisine: British