Mulled Wine Strudel Photo by © Reka Csulak

Mulled Wine Strudel

After all the time-consuming, fancy festive meals we all need a quick recipe with the taste of winter, and this Mulled Wine Strudel is a perfect choice as a weekend bake.

TIP: For this recipe, you can save some time by using the leftover Christmas gingerbread cookies, or the previously made walnut filling that you made for a Bejgli.

This recipe has been featured in the British Baking Heaven Magazine.


  • 1 pack pre-rolled puff pastry
  • 300 g plums, pitted, chopped
  • 100 g blueberries
  • 4 tbsp brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 egg for eggwash
  • Icing sugar and fresh blueberries for serving
Walnut filling
  • 150 g walnut ground
  • 100 g icing sugar
  • 60 g gingerbread cookies, ground
  • 1 tbsp apricot jam
  • 100 ml milk
  • 2 large pinch cinnamon
  • 1 tsp fresh lemon zest
Mulled wine reduction
  • 750 ml red wine
  • 8 tbsp sugar
  • 2 cinnamon sticks
  • 6-8 whole cloves
  • 2 star anises
  • Half of an orange
  • Half tsp ginger


Walnut filling
  1. Let’s grind the walnut and gingerbread cookies in a food processor.
  2. Mix the milk and sugar and bring it to the boiling point.
  3. Add the walnut, gingerbread, cinnamon, lemon zest, apricot jam. Remove the pot from the heat and stir the mixture to get a smooth texture.
  4. It needs to be cold when you start fill in. If it’s too thick, you can add a few tbsps of milk.
  1. Roll out the puff pastry, divide it by the short edge onto 3 equal thirds and
  2. Using a sharp knife, cut off two corners of the dough on the short side of the rectangualr dough and then two small triangles on the other end.
  3. Spread the walnut filling down the center of the strip.
  4. Top it with the plum pieces and blueberries, sprinkle the brown sugar, cinnamom and cloves on top.
  5. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips along both sides. Fold strips over dough, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside.
  6. Give the strudel a good egg-wash.
  7. Bake it on 200°C fan for 20-25 minutes or until the strudel is golden brown.
  8. Let the strudel cool for 10 minutes before serving.
Mulled wine reduction
  1. In a large saucepan mix the wine, sugar, cinnamon, cloves, star anises, ginger, and the orange. Heat it up on medium heat.
  2. When the mulled wine starts simmering, boil it for 5 minutes, then strain it into another pot.
  3. Keep boiling the mulled wine until it reduces to a runny honey consistency.
  4. Pour the reduction into a pouring jug and put it aside until serving time.
  1. Slice up the strudel.
  2. Sprinkle icing sugar on top.
  3. Add a few fresh blueberries to the plate.
  4. Pour some mulled wine reduction over the strudel slice.

TIP: Serve the strudel with a scoop of vanilla ice cream.

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Mulled Wine Strudel Photo by © Reka Csulak
Mulled Wine Strudel © Reka Csulak
Mulled Wine Strudel Photo by © Reka Csulak
Strudel is served © Reka Csulak

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