Cranberry Cookie Strudel
|1 pkg||(12 oz) fresh cranberries|
|1 1/2 c||sugar|
|1/4 tsp||ground cloves|
|1/4 tsp||ground nutmeg|
|1/2 c||water and the zest of one lemon|
|REST OF INGREDIENTS|
|10||keebler sandies or any shortbread of choice|
|2 tsp||grated orange zest|
|1/2 stick||softened butter or margarine|
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|2||premade pie crusts|
|1/2 c||decorative sugar crystals|
This recipe reminds me of Autumn, upcoming holiday's and the aroma's of baking at home.
I dedicate this to my good friend Carol!!
**Note: You can used whole canned cranberry sauce if you prefer.**
The cranberries serve up just the right amount of "tart" in this scrumptious sweet concoction. I, for one, cannot wait to serve this at my holiday parties!
Once cranberry sauce has cooled, it's time to prepare your strudel.
Cut a piece of wax/parchment paper and unroll your pie crust on the paper. Roll out the pie crust on the left and ride side, making almost like a rectangle, but not quite.
Beat the eggwhite w/ the water till frothy. Baste the egg white mixture over the strudel and sprinkle the decorater sugar all over the strudel.