Turkey- Cranberry Strudel with Maple Roasted Butternut Squash

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.

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.
Picnik collage

Here’s what it looks like after baking…
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Cut into it and here’s what you find inside…
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Serve it up with some chunky cranberry sauce…
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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.

To print the RECIPE ONLY go here:  Turkey- Cranberry Strudel

This post was sponsored by Pepperidge Farm Puff Pastry.

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • The Wife wrote:

    Beautiful – I love all of the colors!

  • Lynn wrote:

    What a beautiful and delicious dinner! You did a great job on the braiding.

  • megan wrote:

    This looks like a must try. I love it. I might have to by a turkey breast just so I can make this!

  • Sophie wrote:

    oooooh,…Waw,….I am overwhelmed with enthousisasm!!
    These filled pockets look excellent!! You have outdone yourself!

    MMMMMMMMM,…truly delicious!

  • Adam wrote:

    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 🙂

  • Framed wrote:

    This looks amazing — I’m in!!

  • rose wrote:

    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…

  • Kevin wrote:

    Wrapping those amazing fall flavours in light and flaky pastry would be so good!

  • Lori Lynn wrote:

    Terrific idea! Glad you showed how to braid it.
    LL

  • Tracy wrote:

    Wow absolutely gorgeous and inspiring. I’d love to try this, wonder if I’d have the patience though.

  • Jan(Mixing Bowl Kids wrote:

    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!

  • RecipeGirl’s Mom wrote:

    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.

  • Leslie Green wrote:

    ohhh, what a wonderful creation!
    Packed full of flavor

  • Barbara wrote:

    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?

  • elra wrote:

    Very very delightful savory strudel.

  • Kathy – Cooking On the Side wrote:

    This looks absolutely beautiful, Lori!

  • Dana Zia wrote:

    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

  • ingrid wrote:

    I can see why your family was excited with this dish. It’s very lovely.
    ~ingrid

  • Jen Schall wrote:

    Wow… it looks absolutely gorgeous!! You are so creative. Sounds delicious, too.

  • The Runaway Spoon wrote:

    Well, wow. This osunds absolutely delicious. I am printing it now to save for the day after leftovers