Loading Video...

Blueberry Strudels

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. Preheat the oven to 400 degrees F. Butter a sheet pan.
  3. Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
  4. 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.
  5. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.
Erin Jeanne McDowell

Blueberry Slab Pie

24m Easy 100%
CLASS
James Briscione

Baked Brie Crostata

7m Easy 100%
CLASS
Stuart O'Keeffe

German Apple Strudel

20m Intermediate 100%
CLASS

Sebastien Rouxel

Blueberry Muffins

19m Intermediate 100%
CLASS
Dorie Greenspan

Peach Blueberry Pie

23m Intermediate 100%
CLASS
17m Easy 100%
CLASS