I worked at the Broadacres Superspar over Christmas Eve and Christmas Day too….it has to be the most frantic days to be in store and it’s all hands on deck for the rush. Turkey in every form imaginable….roulades, stuffed, deboned, unstuffed, turduckens and carved….you name it….and it was in store….not to mention gammon…gammon everywhere!
I have been posting post-Christmas recipes mainly using turkey….today I have a recipe that uses the last remaining slices of Christmas cake. Don’t be too quick to write off this recipe…it is decadent and delicious!
Turfing out Christmas cake makes me sad….and it hurts the pocket too…all those good nuts and spices…not to mention the butter and brandy too!
This post-Christmas dessert will have you shining like a star! I added more nuts, spices and Lindt chocolate to the filling and wrapped this in phyllo! Use a bread knife to slice through the pastry…works like a charm and don’t be intimidated by this! What I love about this recipe is also those delicious aromas that travel through the kitchen while it is in the oven!!!
I made one of these and took a few slices through to Mrs Tarr at Broadacres…and we also had some turkey pie as well with it….I know I can count on her for feedback on new recipes….and well, I can honestly say that after a few festive recipe tastings, I knew I was going to get into trouble for tempting Mrs T….a troubled chef…or a troublesome one?
For more post-Christmas recipes, click here for a delicious turkey pasta…https://yudhikayumyum.com/2014/12/24/christmas-recycled-turkey-pasta/ or here for a hearty turkey pie, https://yudhikayumyum.com/2014/12/21/turkey-express/. For the latest food inserts from Mela on SABC 2, click here, https://yudhikayumyum.com/sabc-2s-mela-videos/ and don’t forget to like the Mela page on Facebook for the latest recipes!
500g phyllo pastry (12 sheets)
125g butter, melted
Ground cinnamon, to sprinkle
300 Christmas cake or pudding
75g pecan nuts
125g dark chocolate, chopped – I used Lindt!
100g dried cranberries
5ml ground cinnamon
75g brown sugar
Icing sugar, to dust
Custard, to serve
Pre-heat the oven to 180°C.
Crumble the cake into a mixing bowl.
Add the hazelnuts, pecans, dark chocolate and cranberries.
Add 5ml ground cinnamon to the mixture and mix well.
Lay a sheet of phyllo pastry onto a work surface and brush with butter – reserve some butter for the top of the strudel
Place a sheet next to it with an overlap of about 4cm.
Brush the pastry with butter and repeat until all the layers are done.
Brush the top layer with butter and sprinkle with cinnamon.
Sprinkle 2 tablespoons of the brown sugar over the pastry.
Spread the crumbled cake mixture leaving a 3cm gap around the edges.
Sprinkle the brown sugar over the filling and reserve 30ml for topping the strudel.
Fold the pastry over the filling around the edges.
Roll the pastry with the filling as you would for a Swiss Roll.
Grease a large baking sheet with non stick spray.
Place the phyllo roll onto the baking sheet and brush with butter.
Sprinkle the reserved brown sugar over the roll and bake for 35 – 40 minutes.
The strudel should be golden brown and crispy.
Remove from the oven and leave to cool.
Dust with icing sugar and slice into rounds with a serrated knife.
Serve with homemade custard.