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Christmas Strudel wreath

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 1 wreath
Author Sisley White


  • 1 x 270g pack filo pastry ready rolled sheets
  • 200 g mincemeat
  • 300 g cranberries
  • 200 ml mulled wine
  • 4 tablespoons of sugar
  • half a teaspoon of cinnamon
  • half a teaspoon of mixed spice
  • 1 eating apple thinly sliced add a little lemon juice
  • 2 tablespoons of demerara sugar


  • To start make the mulled wine cranberry sauce. Part put the cranberries, mulled wine, sugar, cinnamon and mixed spice in a pan and soften gently on a low-medium heat. Taste a little and if you want it sweeter add a bit more sugar. Once the cranberries are all mushy but while some are still holding their shape take off the heat and allow to cool.
  • Preheat the oven to 180ºC fan.
  • With one sheet of filo pasty cut a circle to fit your baking tray.
  • With the remaining sheets cut in to strips about 5cm wide.
  • Brush the circle piece with melted butter and add the strips to build the wreath shape, leaving the middle empty so you can cut it out before you cook it.
  • Build it up to about 5 layers to make a strong base.
  • Add a layer of mincemeat to the wreath.
  • Add a layer of the cranberry sauce on top.
  • Add the sliced apple to the wreath, sprinkle with the demerara sugar.
  • Using the remaining filo pastry build up the top of the wreath with layers of pastry and melted butter. Save a few pieces to decorate.
  • When you’ve got a good wreath formed cut up the remaining pastry into thin strips and twirl it up and stick it on top to add a lovely texture.
  • Bake for 10 minutes until golden brown. Serve straight away with custard, cream or ice cream.