This recipe has been featured in a how-to post on The Recipe Girl blog: Turkey Cranberry Strudel with Maple-Roasted Butternut Squash
Yield: 4 servings
Prep Time: 45 min
Cook Time: 55 min
ROASTED BUTTERNUT SQUASH:
1 1/2 cups peeled and 1/2-inch cubed butternut squash
1/2 large sweet onion, sliced
1 Tablespoon olive oil
pinch of kosher salt
pinch of red pepper flakes
1/8 teaspoon freshly ground black pepper
1/4 cup maple syrup
1 box Puff Pastry (2 sheets)
1 cup shredded cooked turkey (leftovers work great)
1/3 cup dried cranberries
3/4 cup shredded Swiss cheese
1 teaspoon chopped fresh rosemary
1 large egg
1 Tablespoon water
1. Roast the squash: Preheat oven to 450°F. Place squash and onions in a medium bowl and toss with olive oil, salt and peppers. Spread onto greased baking sheet and bake for 20 min. Remove from oven and drizzle with maple syrup. Stir to coat and roast for an additional 10 minutes until squash starts getting tender and caramelized. Remove from oven and let cool down. Turn oven temperature down to 400°F.
2. Prepare the Puff Pastry: While squash is roasting, take Puff Pastry out of the freezer and let thaw out (20-30 minutes). Unfold both pieces and set them on baking sheet that has been lined with parchment paper. Cut the pastry as shown in the step-by-step photos below (top corners cut off and notch bottom to create end flaps).
3. Fill the strudel: Spoon half of the turkey onto each pastry- right down the middle portion. Divide cranberries and sprinkle them on top of the turkey. Spoon on the cooled-down roasted squash & onions (you may have extra that you'll wish to save and nibble on later). Divide cheese and rosemary and sprinkle those on top of the squash.
4. Braid the pastry: Cut strips on both sides of the filling at a 45° angle (it should be cut parallel to the pieces that you cut off on the top- see photo below). Fold the top flap over the filling, and then begin braiding the pastry over the filling- one side and then another. Keep going, alternating sides until you get near the bottom. Fold the bottom flap over the filling and finish braiding the rest of the pastry until all strips are folded over.
5. Brush on the egg wash: In a small dish, whisk together egg and water. Brush the egg wash over each of the strudels.
6. Bake the strudels: Bake 20 to 30 minutes, or until golden. Let cool for 5 minutes before slicing. Each serving is 1/2 of a strudel. Serve with chunky cranberry sauce for best flavor combination.
*If you have some leftover butternut squash that was already roasted from another recipe, go ahead and use that in place of the maple roasted squash in this recipe.
*Experiment with a different cheese if you'd like. The Swiss was a good combo with the ingredients in this recipe.
*Serve with chunky cranberry sauce on the side. Top a bite of the strudel with some cranberry sauce- Mmmmm.
Step-by-step photo guide for how to assemble the strudel: