***I do not recommend you use the canned jellied sauce however, just the whole cranberry relish, conserve, or sauce variations.
Yield: 1 strudel (4-6 slices) **This recipe can easily be doubled!!
1 sheet of puff pastry (thawed) **1 box of store bought contains 2 sheets
1 cup of Cranberry Fruit Conserve (or store bought whole cranberry sauce)
1- 8oz. pkg. of cream cheese (softened)
3 T. sugar
1 t. vanilla
1 egg (egg wash)
additional sugar for sprinkling
Preheat oven to 400F
1) Prepare the cream cheese filling: combine the softened cream cheese with the sugar, and mix well. Add in the vanilla, and the egg, and mix until filling is nice and smooth. Set aside. (This is enough cheese filling for 2 strudels!)
2) On a piece of parchment paper, place the sheet of puff pastry. (This makes it easy to transfer to the sheet tray after it's assembled!) Roll out slightly- just enough to smooth out the creases. On both sides of the puff pastry using a knife or pizza cutter, evenly cut 10 strips on both sides- leaving the center untouched. (Use the folded creases in the pastry as your lines. Refer to picture above.)
Along the center, place the cream cheese filling first- making sure to stay away from both edges, and also making sure the filling isn't too thick. On top of the cream cheese layer, spoon on some of the cranberry fruit conserve as evenly as possible.
3) Beginning at one end of the strudel, try to pull up the end to cover the filling, and begin simply criss-crossing the strips of pastry as you go down the strudel. When you get to the other end, try to fold in the very end, and tuck the end strips under. Simply beat an egg for the egg wash, and using a pastry brush, brush some of the egg over top of the strudel. Sprinkle some sugar over the top. Transfer the strudel on parchment to a sheet tray, and place in a 400F oven for about 20min., and bake until nice and golden brown. Allow to cool, slice, and serve!