Sangria strudel

Yesterday was party time. There was a little cake for a 1 year old and a big cake for the men of the family who turned 40. And if you are celebrating 40 you need drinks to forget, so we had plenty of sangria. Now what do you do once the sangria is drunk? Should you throw out all that wine soaked fruit? Not anymore!

A couple of days ago, I was browsing my Instagram feed and I saw a picture of a Sangria cake and thought it was brilliant. Of course I lost track of who posted it and despite a session of pretty intense scrolling I could not find it again. So apologies for not appropriately crediting. If you were the brilliant poster, let me know and I will fix this.

Anyway, I had to make up my own. I looked in the fridge and saw a forlon roll of phyllo dough and thought: strudel! And the rest is history.

Sangria strudel


  • 4-6 cups of fruit soaked in wine for 12-24 hours
  • 6-8 sheets of phyllo dough
  • 2 tbsp melted butter


  1. Brush the phyllo dough with the melted butter. You can do it sheet by sheet, or you can do the quick way and brush just brush here and there as you see fit..
  2. Place the fruit at the center of the roll and close the roll over the fruit.
  3. Bake in the oven at 375F/180C for 30 minutes or until it is golden brown.
  4. Serve cold or warm with some vanilla ice cream.

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