Chef’s Recipes: Turkey and Cranberry Brie Strudel and Sugar Cookies


Bring your loved ones together this holiday season with festive fare that is sure to end up as family favourites. Our talented culinary team is pleased to share their Turkey and Cranberry Brie Strudel and Sugar Cookie recipes with you. The Turkey and Cranberry Brie Strudel is featured on the Seasonal Afternoon Tea menu and gives you those traditional tastes of the season.

Turkey Cranberry Brie Strudel

Cranberry chutney, yield 1 kg

Ingredients Metric
Cranberries 1 kg
Crystallized ginger 100 g
Red Onion 100 g
Clove 10 g
Cinnamon 10 g
Allspice 10 g
Nutmeg 10 g
Salt 10 g
  1. Add all ingredients into a sauce pan, bring to a boil.
  2. Once boiling reduce heat to a low simmer and cook
    until desired thickness.

Turkey filling

Ingredients Metric
Ground turkey 2 kg
Garlic 100 g
Leeks (sautéed) 100 g
Parsley 30 g
Thyme 5 g
Salt 30 g
Black pepper 15 g
  1. Mix all ingredients together in a bowl.


Ingredients Metric
Cranberry chutney 600 g
Turkey filling
Brie cheese sliced 500 g
12 x 18 puff pastry
Eggs whisked together (egg wash)
Method Assembly = 3 strudels
  1. Lay puff pastry out on floured work surface, and brush all
    edges with egg.
  2. In the center of the puff dough, spread 200 grams of cranberry
    chutney lengthwise (there will be leftover chutney).
  3. Place 1/3 of the turkey filling recipe on top the chutney.
  4. Top with sliced Brie and fold puff dough over filling and secure
    brushed edges together.
  5. Score the top of the puff dough with a knife, brush with remaining
    egg wash, and bake at 400°F for 16 minutes.
  6. Portion each strudel into 8 pieces.

Download and print: Turkey Cranberry Brie Strudel

The Sugar Cookie recipe gives you the basics for perfect cookies and icing and leaves it up to you to decide how you choose to add your own festive flare.

Sugar Cookies

Cookies, approximately 4 dozen

 Ingredients  US Metric
 Butter  1 lb  454 g
 Sugar  2 cups  400 g
 Vanilla  1 tbsp  15 ml
 All purpose gluten-free flour
* If using regular all-purpose flour
 5¼ cups
4½ cups
 750 g
560 g
 Baking powder  1 tsp  5 ml
 Salt  1 tsp  5 ml
 Eggs  2  2
  1. Cream butter and sugar until light and fluffy.
  2. Add vanilla and eggs one at a time, scraping down the side of the bowl
    after each egg is added.
  3. Add flour, baking powder and salt, combine on low speed until
    dough is formed.
  4. Remove from bowl and roll out approximately ¼ inch thick.
  5. Cut desired shapes, re–rolling the remaining dough until it’s all used up.
  6. Place on parchment lined baking sheet and bake at 365°F until bottom
    and edges of cookies are golden, approx. 10-12 minutes.
  7. Cool completely then decorate as desired.

Royal icing, enough to decorate 4 dozen cookies

Ingredients US Metric
Meringue powder 6 tbsp 50 g
Warm water 2 oz 60 ml
Cream of tartar 1 tsp 4 g
Icing sugar 2.2 lbs 1 kg
White corn syrup 1 tbsp 15 ml
More water as needed approx. 1½ – 2 cups


  1. Combine meringue powder and 2 oz warm water and whisk until
    medium stiff peaks form.
  2. Add cream of tartar and continue whisking until stiff peaks form.
  3. Remove whisk attachment and replace with paddle attachment.
  4. Add icing sugar and 1 cup water. Mix until smooth and fully combined.
  5. Add corn syrup and water as needed until desired consistency is
    reached. Toothpaste consistency for piping/details, and shampoo
    consistency for flooding.
  6. Colour as needed and decorate cookies as desired. Allow 6-8 hours
    for icing to fully harden.

Download and print: Sugar Cookies and Royal Icing