Holiday Spiced Cranberry and Walnut Strudel with Brandy

Name: Holiday Spiced Cranberry and Walnut Strudel with Brandy
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Mediterranean
Ingredients: 12 sheets phyllo dough (14×18-inch / 35.5×46 cm sheets), thawed if frozen, at room temperature; 8 tablespoons (113 g) unsalted butter, melted; 2 cups (320 g) dried cranberries; 1 cup (120 g) fresh cranberries; 1½ cups (180 g) walnuts, toasted, roughly chopped; ⅓ cup (80 ml) brandy; ½ cup (110 g) packed light brown sugar; ¾ teaspoon (1½ g) ground cardamom; 1 teaspoon (2½ g) ground cinnamon; ¼ teaspoon (½ g) ground cloves; ¼ teaspoon (1½ g) sea salt; 1 teaspoon (5 ml) vanilla extract; 2 tablespoons (25 g) granulated sugar, mixed with ½ teaspoon ground cinnamon (0.5 g)

From the MyKitchenBank Kitchen

A crispy, golden strudel filled with tart cranberries, toasted walnuts, and warm spices, enriched with brandy for depth. This Austrian-inspired pastry features buttered phyllo sheets layered around a sweet-tart filling studded with cardamom, cinnamon, and cloves. Dusted with cinnamon sugar and served with whipped cream or vanilla ice cream, it's an elegant holiday centerpiece.

Prep: 35 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 35 min
Makes: 1 strudel (10 slices)

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Steps

Before you start

Preheat oven to 375°F (190°C).
Allow phyllo dough to come to room temperature for 30 minutes—still-cold phyllo tears easily.
Toast walnuts in a dry skillet over medium heat for 5 minutes, stirring often, then cool and chop.
Have a pastry brush, damp kitchen towel, and parchment paper ready before opening the phyllo.

1
Make the filling
- In a large mixing bowl, combine the dried cranberries, fresh cranberries, toasted walnuts, brandy, brown sugar, cardamom, cinnamon, cloves, salt, and vanilla extract.
- Stir well until all the cranberries are evenly coated with the sugar and spices.
- Let sit at room temperature while you prepare the phyllo.
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Ready when: All ingredients are evenly mixed
Tip: Don't skip toasting the walnuts—it amplifies their flavor and keeps them from getting soggy in the finished strudel.
2
Prepare the workspace
- Line a 13×18-inch (33×46 cm) rimmed baking sheet with parchment paper.
- Place a damp kitchen towel on your work surface next to your equipment.
- Lay one phyllo sheet on the towel and immediately cover the remaining sheets with the damp towel to prevent them from drying out.
- Brush the exposed phyllo sheet generously with melted butter.
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Ready when: Phyllo is covered and first sheet is buttered
Tip: Phyllo dries out fast—work quickly and keep the stack covered at all times. A damp towel is your best friend.
3
Layer the phyllo
- Lay a second phyllo sheet on top of the first and brush with butter.
- Repeat with 4 more sheets (6 buttered layers total), brushing each layer generously.
- You should have used about 4 tablespoons (57 g) of butter so far.
- The stack should measure roughly 13×18 inches (33×46 cm).
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Ready when: Six layers of phyllo are stacked and buttered
Tip: Use even, generous butter application so layers crisp up evenly in the oven. Skimping on butter makes a tough strudel.
4
Spread the filling
- Spoon the cranberry-walnut filling onto the bottom third of the phyllo stack, leaving about 1.5 inches (4 cm) clear on the left and right sides, and about 2 inches (5 cm) clear along the bottom edge.
- Press the filling gently to create an even, compact line that will roll easily.
- The filling should form a strip roughly 4 inches (10 cm) tall and about 10 inches (25 cm) wide.
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Ready when: Filling is spread evenly in a compact strip
Tip: Don't overfill—too much filling will burst through the phyllo as it bakes. A neat, contained line rolls much better.
5
Roll the strudel
- Fold the 1.5-inch (4 cm) sides inward over the filling, pressing them gently.
- Then, using the towel as an aid, lift the bottom edge and fold it over the filling.
- Roll the strudel forward, keeping it tight as you go, and tuck any loose phyllo pieces under as you roll.
- The strudel should finish seam-side down.
- Transfer it carefully to the parchment-lined baking sheet, positioning it so the seam is on the bottom and there is at least 1 inch (2.5 cm) of space on all sides.
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Ready when: Strudel is rolled, seam-side down, and on the baking sheet
Tip: Rolling tension matters—too loose and it falls apart, too tight and the phyllo tears. Aim for a snug, even roll that holds together but isn't stretched.
6
Top with remaining phyllo and butter
- Brush the top and sides of the strudel with more melted butter (about 1 tablespoon / 14 g).
- Lay one phyllo sheet on top of the strudel, brush it with butter, add another sheet, brush again.
- Tuck the sides of these top phyllo sheets under the strudel so they drape over the top but are contained.
- Brush a final time with the remaining melted butter (about 1 tablespoon / 14 g) on top.
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Ready when: Strudel is fully wrapped in buttered phyllo
Tip: The extra phyllo layers on top add crispness and visual appeal. Make sure they're tucked in so they don't unroll in the oven.
7
Sprinkle cinnamon sugar and score
- Evenly sprinkle the cinnamon-sugar mixture over the top of the strudel.
- Using a very sharp knife, lightly score the top (not all the way through) to mark where each slice will be—10 diagonal cuts across the length.
- This helps you cut cleanly after baking and looks beautiful.
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Ready when: Cinnamon sugar is evenly applied and score marks are visible
Tip: Score with a light hand—you're just marking the surface, not cutting through the phyllo, which would cause it to unravel.
8
Bake until goldenOven 375°F / 190°C
- Bake at 375°F (190°C) for 40–45 minutes, until the top is deep golden brown and the phyllo layers are crispy.
- If the strudel starts to brown too quickly (after about 20 minutes), tent it loosely with foil, but uncover in the last 5 minutes to re-crisp the top.
- You should hear a slight crackle when you tap the top.
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Ready when: Top is deep golden brown, phyllo is crispy, and you can hear it crackle when tapped
Tip: Watch the edges and bottom—if they darken too much while the top is still pale, your oven may run hot; lower the heat by 10°F (5°C) next time.
9
Cool before slicing
- Remove the strudel from the oven and let it rest on the baking sheet for 15 minutes.
- This allows the filling to set slightly and makes it much easier to cut clean slices without the filling pushing through or spilling out.
- The strudel will still be warm and pleasant to eat.
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Ready when: Strudel is warm but no longer piping hot
Tip: Skipping this rest is the most common reason strudel falls apart when cut. Patience here pays off.
10
Slice and serve
- Using a very sharp knife, cut along the score marks with smooth, downward strokes—don't saw.
- If filling sticks to the blade, wipe it clean between cuts.
- Transfer slices to a serving plate and dust with a bit more cinnamon if desired.
- Serve warm with whipped cream, crème fraîche, or vanilla ice cream.
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Ready when: Ten clean slices are plated
Tip: A chef's knife or serrated bread knife works better than a standard dinner knife. A hot, wet cloth nearby helps clean the blade between cuts.

Good to know

Tips

Phyllo is forgiving if you work quickly and keep it covered, but it's unforgiving if it dries out. Have your damp towel ready before you open the package.
Toasting the walnuts concentrates their flavor and reduces the strudel's moisture slightly, which keeps the filling from making the phyllo soggy.
Don't skimp on butter when layering—it's what makes phyllo golden and crispy. The butter also insulates the filling and keeps it from seeping through.
If you're serving this as a showstopper dessert, dust the slices with powdered sugar or cinnamon sugar just before plating for a polished look.

Make ahead

You can assemble the entire unbaked strudel up to 8 hours ahead, wrap it in plastic wrap, and refrigerate. Bake from cold (add 5–7 minutes to the baking time). You can also freeze the unbaked strudel for up to 3 weeks; bake from frozen, adding 8–10 minutes. Thaw briefly if the exterior is rock-hard, but baking from nearly frozen still works.

Storage & reheating

Room temperature (uncovered): up to 2 days. Refrigerator: up to 4 days, wrapped in plastic. Freezer: up to 3 weeks, wrapped well. To reheat, warm in a 300°F (150°C) oven for 10–15 minutes until the phyllo recrisps. You can also serve chilled slices straight from the fridge, especially with ice cream.

Substitutions

walnuts → pecans or hazelnuts. Same weight and preparation. Pecans are slightly sweeter; hazelnuts add an elegant, subtle earthiness.
brandy → dark rum, cognac, or ½ cup (120 ml) fresh cranberry juice plus 1 tablespoon (15 ml) orange liqueur. Brandy brings warmth; rum adds spice notes; cognac is more delicate; juice plus orange liqueur keeps it fruity without alcohol.
dried cranberries → dried tart cherries, dried blueberries, or a mix. Use the same weight. Tart cherries are closest in flavor; blueberries are sweeter. A blend gives complexity.
ground cardamom → ground nutmeg (use same amount) or ¼ teaspoon (0.25 g) allspice. Nutmeg shifts the flavor toward warm spice; allspice adds clove-like notes. Both work if you prefer fewer spices.