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Orange Cranberry Mascarpone Strudel

By: Beth Crave

Cranberry Sauce


  • ¾ cup water

  • 1 cup white sugar

  • 12 oz. fresh cranberries, washed and drained

  • 1 cup diced granny smith apple



  •  In a medium saucepan, bring the water and sugar to a boil, until the sugar is dissolved.

  • Add the cranberries and apples to the saucepan. Reduce heat to medium-high. Cook for about 10 minutes. (You will hear the cranberries start to pop.

  • Cool completely.



  • 1 sheet puff pastry, can find either in the frozen section or by the tube croissant doughs at the grocery store.

  • 4 oz. Crave Brothers Mascarpone Cheese

  • 4 oz. Cream cheese

  • Zest from 1 large orange

  • ½-3/4 cup Cranberry Sauce, from above recipe


  • Preheat the oven to 425 degrees F.

  • In a small bowl, blend together the mascarpone, cream cheese and the orange zest. Set aside.

  • Unroll the sheet of puff pastry, using a rolling pin, lightly roll until you achieve about a 10-inch by 14-inch rectangle.

  • Measure and mark the dough lengthwise into thirds. Fill the middle third with the mascarpone mixture and cranberry sauce.

  • Continue assembling the strudel:  Make diagonal cuts at -inch intervals on each the long sides. Do not cut into the center filled area. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling. It will now resemble a braid.

  • Spray a cookie sheet and transfer the braid onto the center of the sheet.

  • Brush the braid with an egg wash mixture. Bake in the 425 degree oven for about 20-25 minutes or until the puff pastry looks done.

  • Cool for about 25 minutes before drizzling on the orange glaze.

    Orange Glaze

  • 1/3 cup powdered sugar

  • 2-4 teaspoons fresh orange juice (from the zested orange)

                 Mix in a small bowl until a thin glaze is achieved.


    Serves 6-8

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