This recipe is a classic of the Victorian era, and made its way across the Atlantic and into the Prince Edward Island home of Lucy Maud Montgomery, author of the iconic Anne of Green Gables.
Lucy’s recipe was prepared as a pie originally and was made with water as the liquid rather than cranberry juice, but I think she would enjoy my iteration of a recipe I got from her recipe collection. I feel making a strudel is a little easier to approach as a new baker, while additionally creating new experiences for the veterans in the kitchen. The almond extract is essential in achieving that desired “cherry” flavour.
SERVES 12
FILLING INGREDIENTS:
1 cup golden raisins
2 cups cranberries, chopped
1 cup cranberry juice
2/3 cup sugar
2 tbsp cornstarch or potato starch
2 tsp almond extract
DIRECTIONS:
Combine all filling ingredients in a heavy-bottomed pot.
Bring to a boil over medium heat.
Simmer for 15 minutes.
Allow to cool completely after cooking.
PASTRY INGREDIENTS
1 package phyllo pastry dough, thawed
1⁄2 – 3⁄4 cup melted butter
1 cup breadcrumbs
1⁄4 cup icing sugar
DIRECTIONS:
Preheat the oven to 375°F. Line a half- sheet baking pan with parchment paper.
Unroll the phyllo sheets and cover them with a damp cloth to prevent the dough from crumbling and cracking.
On your kitchen counter, lay a clean kitchen cloth that is larger than the baking sheet.
Lay a sheet of phyllo on the towel with the short side facing you.
Use a pastry brush to distribute the melted butter over the dough, then overlap two more sheets of phyllo so that you form an 18-inch square of dough.
Brush each additional layer of pastry with more butter as you continue to build your pastry stack.
Repeat building alternating layers until all the sheets are used.
Working horizontally, sprinkle 1 1⁄2 oz. dry breadcrumbs in an approximately 6-inch-wide strip down the centre of the pastry.
Pour the mock cherry filling over the breadcrumbs in an even layer.
Starting from the side closest to you, use the kitchen towel to fold the dough over the filling. Fold in the two ends then continue rolling the strudel like a burrito.
Use the opposite side of the towel to flip the strudel so the seam side is up. Use the towel to lift the strudel and flip the strudel off the towel onto the baking sheet, seam-side down. Use your hands to tuck in the ends and straighten out the strudel. Brush the top of the strudel with more melted butter.
Bake until deeply golden brown. Cool on the baking pan for 35 minutes. Transfer the strudel to a cutting board. Sprinkle the strudel with icing sugar.
Use a serrated knife with a sawing motion (do not press!) and slice into 12 equal-sized portions. Serve.
