The combination of cranberries and apples makes this an extraordinary strudel. Not only does it taste delicious, look spectacular, but the pectin in the cranberries does amazing things with the filling. With its halo of confectioners’ sugar, over a crimson interior, this strudel evokes a Nutcracker Suite spirit - just in time for the holidays. Use the easy Use the Sour Cream Mock Pastry Dough here or filo dough. The Sour Cream dough is also ideal for hors d’oeuvres, potato knishes, quiche, pies or tarts. It freezes like a dream and you can made a few batches in a food processor in minutes. It is crisp, tender, buttery dough that is a bit like puff pastry but low tech. But it is the filling that really shines in this recipe and whether you use this dough, store-bought puff pastry, your own real strudel dough (or mine), or even filo - this is an amazing strudel. 

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Est. 1997