Blueberry Strudels Recipe

Blueberry Strudels Recipe | Claire Robinson

Difficulty Level: Easy

Servings: 4

Nutritional Information Per Serving (1 of 4 servings): Calories 425, Total Fat 18 g, Saturated Fat 10 g, Carbohydrates 62 g, Dietary Fiber 4 g, Sugar 24 g, Protein 5 g, Cholesterol 38 mg, Sodium 316 mg

Total Time: 1 hour

Preparation Time: 15 minutes

Resting Time: 20 minutes

Baking Time: 25 minutes

Ingredients

• 3 cups of fresh or frozen blueberries (do not thaw if frozen)
• 1/4 cup granulated sugar, plus extra for sprinkling on top
• 2 tablespoons cornstarch
• A pinch of salt
• 5 tablespoons unsalted butter, melted, plus some for greasing the pan
• 12 phyllo sheets (9 by 14 inches), thawed if frozen

Instructions

1. In a heavy 4-quart saucepan over medium heat, combine the blueberries, 1/4 cup sugar, cornstarch, and salt. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes, stirring occasionally. Remove from heat and transfer to a medium bowl to cool completely.
2. Preheat oven to 400F (200C). Grease a baking sheet with butter.
3. Keep phyllo sheets covered with plastic wrap and a damp paper towel to prevent drying.
4. Place one sheet of phyllo on a flat surface with the short edge facing you; brush lightly with melted butter. Layer two more sheets on top, brushing each with butter. Spoon a generous 1/4 cup mound of blueberry filling onto the lower third, leaving a 2-inch border. Fold bottom edge over filling, fold sides inward to enclose, then roll up into a 4-inch by 2-inch strudel. Place seam-side down on baking sheet. Brush top with butter, sprinkle with sugar, and cut two vents with a paring knife. Repeat with remaining phyllo and filling.
5. Bake 15 to 20 minutes until golden brown and crispy. Transfer to a wire rack and cool 20 minutes before serving. Dive in for a burst of juicy blueberry bliss!

Whip up these flaky, irresistible blueberry strudels for a dessert that melts in your mouthperfect for impressing friends with minimal effort and maximum flavor!