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Easy Cranberry Strudel


  • 12 oz package fresh cranberries
  • 1 cup sugar
  • 1 Tbs. cornstarch
  • 1/3 cup orange juice
  • 1 package Pepperidge Farm Puff Pastry
  • 1 egg beaten
  • 1 Tbs. water
  • 1 cup powdered sugar
  • 3-4 Tbs. orange juice


  • Rinse cranberries.
  • Combine sugar and cornstarch in 3 quart saucepan.
  • Stir in orange juice and cranberries.
  • Bring to boil over medium heat, stirring constantly for 10-15 minutes. Cranberries will crush and thicken.
  • Remove from heat, cover and refrigerate for 2 hours.
  • Place thawed puff pastry on parchment lined baking pans.
  • Spread half of cranberry filling down center section of each pastry sheet.
  • Cut 1″ slits in the side sections of pastry sheets.
  • Fold over filling, alternating the sides to create a braid.
  • Stir water and beaten egg together and brush tops of pastries.
  • Bake at 400 degrees for 20-25 minutes.
  • Remove from oven and cool.
  • Stir orange juice and powdered sugar together to make glaze and drizzle over top of pastries.