Festive Crimson Cherry & Coffee Strudel with Almond Brittle

What Makes This Special

This festive British strudel is a true showstopper: paper-thin homemade dough envelops a vibrant, crimson filling of cherries, red currants, and cranberries, all layered with a fragrant hit of coffee, bittersweet chocolate, and a shattering almond brittle. Borrowing from classic Central European technique but with a distinct British winter twist, this advanced recipe is a master class in layering flavors and textures for holiday baking.

Ingredients

The beauty of this strudel is in its harmonious winter flavors and contrast of textures. Each ingredient has a purpose—bread flour for strength and stretch, crimson cherries and currants for a jewel-like, tangy filling, coffee for warmth, and almond brittle for crunch. If you can, seek out the freshest, juiciest crimson-hued fruits; they give the strudel its stunning holiday look.

For the Strudel Dough

• 300g strong bread flour: Higher gluten creates a stretchable, thin dough.
• 1/2 tsp fine sea salt: Enhances flavor and strengthens dough.
• 1 tbsp neutral oil: Promotes flexibility in the dough.
• 180ml lukewarm water: Hydrates to form a supple dough.

For the Festive Crimson Filling

• 350g frozen cherries: Provide luscious, tart-sweetness and vibrant color.
• 150g crimson red currants: Add tangy brightness.
• 50g dried cranberries: Chewy texture and concentrated fruit flavor.
• 100ml strong espresso: Infuses warmth and complexity.
• 100g ground almonds: Absorb excess juices; layer of nuttiness.
• 50g dark chocolate: Richness and a bitter edge to balance sweetness.
• 120g golden caster sugar: Sweetens without masking fruit flavors (80g for fruit, 40g for nuts).
• 2 tbsp cornflour: Thickens the juicy filling.
• 1 vanilla pod, seeds only: Perfumes the filling.
• 1 lemon, zest only: Lifts flavors.

For the Almond Brittle

• 80g almond flakes
• 80g granulated sugar
• 30ml water
• 1 tbsp unsalted butter
• 1 tsp flaked sea salt

For Assembly & Finish

• 100g unsalted butter, melted (for layering)
• Icing sugar, for dusting

Instructions

Step 1: Prepare the Strudel Dough

Combine bread flour and salt in a large bowl. Make a well, add oil and lukewarm water. Knead by hand (or with a dough hook) for 10–12 minutes until super smooth, elastic, and slightly tacky. Shape into a ball, lightly oil, cover with cling film, and rest at room temperature for at least 1 hour (up to 2 hours). Resting relaxes the gluten so the dough can stretch paper-thin.

Step 2: Make the Almond Brittle

Line a tray with baking parchment. In a small saucepan, combine sugar and water. Heat gently, swirling but not stirring, until golden caramel forms. Add almond flakes, butter, and salt, swirl to coat, immediately pour onto parchment and spread thin. Cool completely, then chop finely. The brittle adds dramatic crunch and salt to balance the fruit.

Step 3: Prepare the Crimson Coffee Fruit Filling

Thaw and drain cherries and currants well. In a bowl, combine cherries, currants, cranberries, 80g sugar, vanilla seeds, lemon zest, espresso, and cornflour. Toss gently. Set aside—juices will develop, but excess will be absorbed by the ground almonds and later, the dough.

Step 4: Stretch the Dough—Master’s Technique

Cover a large table with a clean cloth, dust with flour. Place rested dough in the centre, roll into a large rectangle (~40x60cm). Using your hands, gently stretch from the centre outward, working around the dough, until it is almost translucent—aim for at least 70x90cm. Trim thick edges. The thinner, the crisper—this is your master baker’s moment!

Step 5: Layer the Flavors

Brush entire sheet with melted butter. Sprinkle ground almonds evenly over the lower third (long edge), then scatter dark chocolate and 40g sugar over almonds. Spoon on the drained fruit (leave excess liquid behind). Sprinkle over chopped almond brittle for crunch and drama.

Step 6: Roll & Shape with Care

Using the cloth, gently lift and roll the dough over the filling, tucking in the sides as you go, to form a tight log. Place seam-side down on a lined tray. Brush generously with melted butter.

Step 7: Bake to Perfection

Bake in a preheated oven at 190°C (fan 170°C) for 40–45 minutes, brushing twice more with butter during baking. The strudel should be golden, crisp, and utterly tempting. Cool at least 30 minutes before slicing. Dust with icing sugar before serving for a snowy, festive look.

Pro Tips

• Room Temperature Is Key: Stretch the dough in a warm, draft-free spot for best flexibility.
• Don’t Overfill: Too much fruit (or too much liquid) can burst the dough. Drain fruit well.
• Work Quickly: Once stretched, assemble and roll soon—the dough dries fast and becomes harder to handle.

Troubleshooting

Strudel dough tearing? Don’t panic! Patch gently with trimmed dough scraps and brush with butter. Thin dough is fragile; a few small tears are fine and will be hidden when rolled.

Filling leaking during baking? Absorbent layers (ground almonds, chocolate) and draining fruit thoroughly will prevent this. If your filling is too wet, add a tablespoon more ground almonds before rolling.

Variations

• Classic Apple & Hazelnut: Swap crimson fruits for British apples and use toasted hazelnuts instead of almonds.
• Brandy-Soaked Dried Fruit: For extra winter warmth, soak cranberries in brandy before adding.
• Vegan Strudel: Use vegan butter and skip the brittle butter for a plant-based twist.

Storage

Strudel is best the day it’s baked, but leftovers keep in an airtight container at room temperature for up to 2 days. Re-crisp slices in a moderate oven (160°C) for 10 minutes. Freeze, well-wrapped, for up to 1 month (defrost at room temperature, then reheat before serving).

This recipe is a true celebration of winter’s colors and flavors—layering coffee, fruit, and nut textures to create a memorable, masterful British strudel. Enjoy the process, take your time with the dough, and let the festive spirit shine in every slice!