You may have noticed that I’ve created a couple of recipes lately using Puff Pastry. There were those Caramelized Apple Waffle Pastries, and then there were the Peanut Butter S’Mores Turnovers. Puff Pastry is so easy to work with, and it’s been a lot of fun coming up with new recipe ideas for using it. I’ve been invited to promote a recipe contest sponsored by Pepperidge Farm Puff Pastry. Come up with your own idea for a new recipe using Puff Pastry and you can win a trip for two to New York City, plus hotel, plus pastry shop tours, and spending money for you and your guest too. Sounds like a fun get-away to me! Your recipe doesn’t have to be anything fancy… just put some thought into it and try to come up with a unique idea. Test it out with some Puff Pastry and see what you can come up with! Check out the contest details HERE.
My newest creation using Puff Pastry is a good one for using up leftover turkey from Thanksgiving: Turkey-Cranberry Strudel with Maple Roasted Butternut Squash.
Here’s the How-To:
First roast the squash. Toss chopped butternut squash with sweet onions, olive oil, salt and pepper. Maple syrup finishes it off to create tender, caramelized squash. Mmmm. The photo step-by-step below shows how the Puff pastry is cut, and how to layer the ingredients. Layers include shredded turkey, dried cranberries, roasted squash/onions, shredded Swiss and fresh rosemary. The sides of the Puff Pastry are then cut and braided to create a strudel. It’s finished off with a brush of egg wash.
Here’s what it looks like after baking…
Cut into it and here’s what you find inside…
Serve it up with some chunky cranberry sauce…
My family was very excited about this dinner. The combo of ingredients inside the strudel- the turkey, the cranberries, the squash and melty cheese with a hint of rosemary- all wrapped up in a flaky Puff Pastry- were perfect. YUMMM! I served chunky cranberry sauce on the side. With each bite of the strudel, we scooped up a bit of the cranberry sauce too, and it made this dinner even better.
Although there are seemingly a lot of steps involved in this recipe, it’s really very easy to do. Just follow the picture demo, and you’ll have dinner in about an hour.
TURKEY- CRANBERRY STRUDEL W/ MAPLE- ROASTED BUTTERNUT SQUASH
www.RecipeGirl.com
ROASTED BUTTERNUT SQUASH:
1 1/2 cups peeled and 1/2-inch cubed butternut squash
1/2 large sweet onion, sliced
1 Tbs olive oil
pinch of kosher salt
pinch of red pepper flakes
1/8 tsp freshly ground black pepper
1/4 cup maple syrup
REMAINING INGREDIENTS:
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 tsp chopped fresh rosemary
EGG WASH:
1 large egg
1 Tbs 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.
Servings: 4
Cooking Tips
*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.
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This post is sponsored by Pepperidge Farm Puff Pastry. Do you have a Puff Pastry creation to share? Enter the 1, 2, 3 Puff! Recipe Contest and you could receive an all-expense paid trip to New York City for a taste of the sweet life! Find more great recipes and enter to win at 123puffpastry.com.
41 Comments
This sounds great! Perfect for leftovers in a few weeks..
Wow this is great, thanks for the how to pastry pics
These are beautiful. You’ve made it look soooo easy. I must try this.
What a beautiful recipe Lori! This is the only brand of puff pastry I can find locally so I’m excited to see what you do with it!
These are beauties!!!!
This is almost too pretty to eat!
Okay stop already.
ALL of your puff pastry recipes have had me drooling! Luckily I think I have some stuffed in the freezer somewhere – I think you’ve inspired me!
We’re totally going to try this competition. We may not win if we’re next to you, but it’ll be fun anyways. Great Thanksgiving style recipe here!
Gorgeous! They would be great for a Thanksgiving weekend picnic.
Mimi
This sounds fantastic! I have some extra puff pastry and a butternut squash on hand. Hoping to whip this up. Looks delicious!
this is very beautiful
wow
This looks beautiful and sounds so delicious! What a great way to put the leftovers to good use, especially if you have out of town family and want to plan a post-Thanksgiving brunch! I also love Pepperidge Farm puff pastry. It always bakes up beautifully.
This is fantastic. What a great meal you prepared for your family. Love the pictures
I love working with puff pastry. I like these ingredients and although I’m horrible at the braiding thing, I might give it another go.
WOW very impressive and I am sure the taste is equally as impressive!! I have not worked with puff pastry very often but I this one has inspired me to change that!
Greta idea, it looks just as fancy as Thanksgiving!
Beautiful!Great ingredients!
Impressive recipe Lori! Strudel yes but never with turkey yummm…
Another gorgeous and enticing creation
Cheers!
Gera
STELLAR creation!! Hope you win the contest!!
Wow! Impressive. Love the colors and flavors. I’ll have to try this one.
Well, wow. This osunds absolutely delicious. I am printing it now to save for the day after leftovers
Wow… it looks absolutely gorgeous!! You are so creative. Sounds delicious, too.
I can see why your family was excited with this dish. It’s very lovely.
~ingrid
Beautiful! I could see this as a vegetarian main dish for thanksgiving. Just replace the turkey with fried tofu in brewer’s yeast. yum. Thanks
This looks absolutely beautiful, Lori!
Very very delightful savory strudel.
I love working with puff pastry too! This looks fabulous….your photos are mouth-watering. Very elegant and such a lovely way to use up your Thanksgiving leftovers- although I hestitate to call anything that looks this good a leftover. How about a firstover?
ohhh, what a wonderful creation!
Packed full of flavor
A beautiful presentation of a very flaky and healthy looking strudle. Yum! I wonder if you could freeze them unbaked I’m always looking for tasty make-ahead dinners to store in my freezer and use when I just don’t feel like cooking.
This looks so beautiful….and yummy too, I’m sure. I make a casserole that is somewhat similar….chicken breast, caramelized onions and roasted butternut squash in a rosemary cream sauce. I bet it would taste fantastic rolled up in puff pastry!
Wow absolutely gorgeous and inspiring. I’d love to try this, wonder if I’d have the patience though.
Terrific idea! Glad you showed how to braid it.
LL
Wrapping those amazing fall flavours in light and flaky pastry would be so good!
GREAT WAY to serve both meat and veg dishes and get the kids to eat what they like best… gorgeous results! thank you for continuing to entice us with healthy food ideas…
This looks amazing — I’m in!!
Lori, I don’t know how you manage to outdo yourself, but you pulled it out again. Amazing. As long as you have eyes you can marvel at these photos… awesome.
So um, any chance you have room at Thanksgiving? Actually, maybe not… I’d probably be that guy that wouldn’t want to leave, especially with food like this around
oooooh,…Waw,….I am overwhelmed with enthousisasm!!
These filled pockets look excellent!! You have outdone yourself!
MMMMMMMMM,…truly delicious!
This looks like a must try. I love it. I might have to by a turkey breast just so I can make this!
What a beautiful and delicious dinner! You did a great job on the braiding.
Beautiful – I love all of the colors!
I’m sure you’ve heard this before but but that is a GORGEOUS strudel! My eyes were literally popping out! I’ve bookmarked your blog, I’m excited to try out some more recipes here!