Blueberry Strudels

Total Time:
1 hr
15 min
20 min
25 min

4 servings

  • 3 cups fresh or frozen (not thawed) blueberries
  • 1/4 cup granulated sugar, plus more for sprinkling
  • 2 tablespoons cornstarch
  • Pinch salt
  • 5 tablespoons unsalted butter, melted, plus more for pan
  • 12 (9 by 14-inch) phyllo sheets, thawed if frozen
Watch how to make this recipe.

In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.

Preheat the oven to 400 degrees F. Butter a sheet pan.

Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.

Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.

Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.

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4.6 11
This recipe did not work either time I tried. The fruit filling spilled out every time of every one. item not reviewed by moderator and published
This truly was quick and easy. I substituted splenda for sugar as my husband is diabetic. It was very, very good. Since it is blueberry season I will definitely be picking some more to make this again. item not reviewed by moderator and published
With a giant bag of blueberries in the freezer and some left over phyllo dough I tried this out. I think it needs to be said that you need to search out the larger dough in the freezer section. The smaller dough works just fine, but the filling bubbles out and there just wasn't enough of that yummy brown buttery dough for me! The filling was thick and rich and I can't wait to try with apples or peaches!! item not reviewed by moderator and published
I tweeked the recipe a bit--added the juice of 1 lemon. I also used a sugar subsitute for the sugar. Very easy and delicious. item not reviewed by moderator and published
these were super easy to make and so delicious.. can't wait to experiment with other types of fruits as others mentioned the did. item not reviewed by moderator and published
Very tasty and easy to make! I have a bunch of blueberries in the freezer from blueberry picking last fall, and decided to try this. Brought it to a 4th of July picnic and everyone loved it! Thanks bakr492 for suggesting toasted walnuts- added a very nice texture and flavor. item not reviewed by moderator and published
This was very good, and figure friendly. I made this with apples, used a sugar substitute, and man!!! OMG!! This was great! I had to stop myself from eating them all! lol..This is a must try. I have some strawberries that I will try today! item not reviewed by moderator and published
Claire is so talented... though for simplicity's sake, she obviously has to keep to 5 ingredients for the premise on her show, I made it and 'tweaked it' a bit by adding to it, to jazz it up and bump up the flavor even more. First, I toasted some walnuts (about 1/4 C. and chopped fine. Then I sprinkled them in between the phyllo layers for a little crunch, to compliment the berries. After I cooked the blueberry mixture, I even threw in a few fresh berries, so it wouldn't be quite so 'mushy' and have more texture. Then I added a little fresh lemon juice to cut the sweetness, and /14 t. or so of gr. cinnamon, a pinch of gr. clove, and about 2 T. of finely grated lemon peel. Voila! Even more delicious! I would absolutely make this again, and again. Big YUM. And would be even better w/vanilla ice cream--I'll do that next time I make this wonderful dessert! item not reviewed by moderator and published
An easy and satisfying recipe for summer or fall fruit. We used blueberries and strawberries, fresh. The key was two fold: unroll the phyllo dough on a cookie sheet and cover with damp paper towels then refrigerate, as Claire did on the show. Also, don’t forget to cut small slits on top (we forgot on the first batch and the filling wasn’t as good – too wet). This recipe was great with pears, apples and apple pie spice combined. We would make this recipe again. item not reviewed by moderator and published
I LOVED this recipe. Absolutely delicious! I tried it with frozen blueberries and frozen strawberries. Both worked well. The recipe is very easy. The hardest part was peeling the phyllo dough apart, and it wasn't as fragile as I thought it would be. I was expecting a lot more frustration. I used the frozen Athens brand and it worked fine. I'm looking forward to exploring more recipes with the dough. item not reviewed by moderator and published
not a big blueberry fan but it is great with strawberries item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen