Blackberry Strudel Recipe 55

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BLUEBERRY STRUDELS



Blueberry Strudels image

Provided by Claire Robinson

Time 1h

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.

BLACKBERRY STRUDEL RECIPE - (5/5)



Blackberry Strudel Recipe - (5/5) image

Provided by á-170456

Number Of Ingredients 9

1 sheet frozen puff pastry
Butter for baking sheet
4 cups blackberries
1/4 cup sugar plus
1 1/2 tablespoons sugar divided (less if berries are very sweet)
2 tablespoons instant tapioca
2 tablespoons cornstarch
1 egg white lightly beaten
1/8 teaspoon vanilla extract

Steps:

  • Heat the oven to 400 degrees. Defrost the puff pastry sheet according to package directions. Butter a large rimmed baking sheet or jellyroll pan. Mix the berries with one-fourth cup sugar, the tapioca and cornstarch. Let them sit for 15 minutes. Roll out the puff pastry to an 18- by 12-inch rectangle on a lightly floured board. Brush the edges with some of the egg white. Spoon the berries lengthwise down the center of the pastry. Pull one side of the pastry sheet up and over the top of the berries and tuck it under the berries inside the other part of the pastry sheet. Pull the other side of the pastry sheet up and over and tuck it under the pastry roll. Press the ends down to seal and tuck under. Brush the entire surface with the remaining egg white. Place in the freezer for 10 minutes to chill. Bake until golden brown, about 30 minutes. Remove the strudel from the oven and cool slightly. Combine the remaining 1 1/2 tablespoons sugar with the vanilla extract. Sprinkle over the surface of the strudel. Serve warm or room temperature. This recipe yields 8 to 10 servings. Each of 10 servings: 95 calories; 1 gram protein; 19 grams carbohydrates; 3 grams fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 17 mg. sodium.

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