Name: Cranberry Cookie Strudel: A Delicious Holiday Dessert Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 180 min
Yield: 8-10 servings
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes; 1/2 cup ice water, plus more if needed; 1 tablespoon apple cider vinegar; 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/2 cups dried cranberries, roughly chopped; 1 cup white chocolate chips; 1 large egg; 1 tablespoon milk; 1 cup powdered sugar; 2-3 tablespoons milk or cranberry juice

Cranberry cookie strudel – just the name conjures up images of cozy holiday gatherings and the warm, inviting aroma of freshly baked goods, doesn't it? Imagine biting into a flaky, golden crust that gives way to a sweet and tart cranberry filling, studded with chunks of your favorite soft and chewy cookie. This isn't just dessert; it's an experience!

While the exact origins of strudel are debated, it's widely believed to have evolved from similar pastries in the Middle East, eventually finding its way to Austria and becoming a beloved staple of Viennese cuisine. Our modern twist, the cranberry cookie strudel, takes that classic concept and infuses it with the comforting flavors of American holiday baking. The tartness of the cranberries perfectly complements the sweetness of the cookie dough, creating a flavor profile that's both familiar and exciting.

People adore this dish for its delightful combination of textures and tastes. The flaky pastry provides a satisfying crunch, while the cranberry filling offers a burst of juicy tartness. And, of course, the addition of soft, chewy cookie pieces elevates the strudel to a whole new level of indulgence. Plus, it's surprisingly easy to make, making it the perfect dessert for both experienced bakers and those just starting out. Whether you're looking for a show-stopping dessert for your next holiday party or simply want to treat yourself to something special, this cranberry cookie strudel is guaranteed to be a hit!

Ingredients:

For the Strudel Dough:

2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
1/2 cup ice water, plus more if needed
1 tablespoon apple cider vinegar

For the Cranberry Cookie Filling:

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups dried cranberries, roughly chopped
1 cup white chocolate chips

For the Egg Wash:

1 large egg
1 tablespoon milk

For the Optional Glaze:

1 cup powdered sugar
2-3 tablespoons milk or cranberry juice

Making the Strudel Dough:

Okay, let's start with the strudel dough. This part requires a little patience, but trust me, it's worth it for that flaky, buttery crust!

Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter – these are what create those lovely layers in the strudel.
Add Wet Ingredients: In a small bowl, whisk together the ice water and apple cider vinegar. Gradually add this mixture to the flour and butter, mixing until the dough just comes together. Be careful not to overmix! You want to avoid developing too much gluten, which can make the dough tough. If the dough seems too dry, add a tablespoon of ice water at a time until it forms a shaggy mass.
Form and Chill the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for allowing the gluten to relax and the butter to firm up, which will make the dough easier to roll out and prevent it from shrinking during baking.

Preparing the Cranberry Cookie Filling:

While the dough is chilling, let's get started on that delicious cranberry cookie filling. This is where the magic happens!

Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Make sure the butter is properly softened, but not melted, for the best results.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the baking soda and cinnamon are evenly distributed throughout the filling.
Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
Stir in Cranberries and White Chocolate Chips: Stir in the chopped dried cranberries and white chocolate chips until evenly distributed throughout the filling.
Chill the Filling (Optional): If the filling seems too soft, you can chill it in the refrigerator for about 30 minutes to make it easier to spread. This is especially helpful if your kitchen is warm.

Assembling the Cranberry Cookie Strudel:

Now for the fun part – putting it all together! Get ready to create a masterpiece.

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This will prevent the strudel from sticking and make cleanup a breeze.
Roll Out the Dough: On a lightly floured surface, roll out the chilled strudel dough into a large rectangle, about 12x18 inches. The dough should be very thin, almost translucent. Don't worry if it tears a little – you can patch it up as you go. The key is to work quickly and gently to prevent the dough from becoming too warm.
Spread the Filling: Spread the cranberry cookie filling evenly over the rolled-out dough, leaving a 1-inch border along all edges.
Roll Up the Strudel: Starting from one of the long edges, carefully roll up the dough into a log. Pinch the seam to seal it tightly.
Transfer to Baking Sheet: Carefully transfer the strudel to the prepared baking sheet, seam-side down.
Make Slits in the Top: Using a sharp knife, make several diagonal slits across the top of the strudel. This will allow steam to escape during baking and prevent the strudel from bursting.
Prepare Egg Wash: In a small bowl, whisk together the egg and milk.
Brush with Egg Wash: Brush the top of the strudel with the egg wash. This will give it a beautiful golden-brown color.

Baking the Cranberry Cookie Strudel:

Almost there! Now it's time to bake our creation to golden-brown perfection.

Bake: Bake the strudel in the preheated oven for 30-40 minutes, or until golden brown and the filling is set. Keep an eye on it, and if the top starts to brown too quickly, you can tent it with foil.
Cool: Remove the strudel from the oven and let it cool on the baking sheet for at least 15 minutes before slicing and serving. This will allow the filling to set up a bit more and prevent it from oozing out when you cut it.

Optional Glaze:

If you want to add a little extra sweetness and visual appeal, you can drizzle the cooled strudel with a simple glaze.

Prepare Glaze: In a small bowl, whisk together the powdered sugar and milk (or cranberry juice) until smooth. Add more milk or juice, one teaspoon at a time, until you reach your desired consistency.
Drizzle: Drizzle the glaze over the cooled strudel.
Slice and Serve: Slice the strudel into individual servings and enjoy! This is best served warm or at room temperature.

Conclusion:

This Cranberry Cookie Strudel isn't just a dessert; it's a holiday hug in every bite, and I truly believe it's a must-try recipe this season! The combination of the tart cranberries, the sweet cookie crumble, and the flaky, buttery strudel dough creates a symphony of textures and flavors that will have everyone reaching for seconds (and maybe thirds!). It's surprisingly easy to make, even if you've never tackled a strudel before, and the results are absolutely stunning. Trust me, the aroma alone wafting from your oven will fill your home with festive cheer. But what makes this Cranberry Cookie Strudel so special? It's the perfect balance of sweet and tart, the satisfying crunch of the cookie topping against the soft, yielding filling, and the overall feeling of warmth and comfort it provides. It's a showstopper dessert that doesn't require hours in the kitchen, making it ideal for busy holiday schedules. Plus, it's a fantastic way to use up leftover cranberry sauce (if you have any!). Serving Suggestions and Variations: The possibilities are endless when it comes to enjoying this strudel! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. A light dusting of powdered sugar adds a touch of elegance, and a drizzle of caramel sauce takes it over the top. For a more sophisticated pairing, try serving it with a glass of Moscato or a dessert wine. Looking to switch things up? Here are a few variations to consider: * Nutty Delight: Add chopped pecans or walnuts to the cookie crumble for a nutty crunch. * Citrus Zest: Grate some orange or lemon zest into the cranberry filling for a bright, citrusy note. * Chocolate Chips: Fold in some mini chocolate chips for a touch of chocolatey goodness. * Apple Cranberry: Add diced apples to the cranberry filling for a classic combination. * Spiced Up: Add a pinch of cinnamon, nutmeg, or cloves to the cookie crumble for a warm, spiced flavor. * Cream Cheese Filling: Mix softened cream cheese with the cranberry sauce for a richer, creamier filling. Don't be afraid to experiment and make this Cranberry Cookie Strudel your own! That's the beauty of baking – it's all about creating something delicious and unique that reflects your personal taste. I'm so excited for you to try this recipe! It's become a holiday staple in my family, and I know it will be a hit with yours too. The best part? It's a guaranteed crowd-pleaser, perfect for potlucks, holiday gatherings, or even just a cozy night in. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake up some holiday magic. I promise you won't regret it! And most importantly, I'd love to hear about your experience! Did you try any of the variations? Did you make any modifications? Share your photos and stories in the comments below. Let's spread the holiday cheer and inspire others to try this amazing Cranberry Cookie Strudel. Happy baking!