Blueberry Cream Cheese Strudel Recipes

BLUEBERRY STRUDELS

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.

BLUEBERRY STRUDEL

Steps:

• Preheat oven to 420F. Line the baking sheet with parchment paper.
• Mix together softened cream cheese with sugar, add vanilla extract, egg and lemon zest.
• A pack of 1 lb. puff pastry usually comes in two sheets. Carefully separate them, cut each in half so you have 4 squares.
• Place one of them on a lightly floured surface and stretch using a rolling pin. Spread 1/4 of filling over it and then add 1/4 of blueberries. Fold sides over and roll it up like you would with a burrito.
• Repeat with remaining pastry squares.
• Brush with egg wash, sprinkle with almonds.
• Bake for 25 minutes.
• For icing add milk and vanilla extract to powder sugar, mix well. Add more sugar or milk for desired consistency. Drizzle over pastry.

BLUEBERRY-CREAM CHEESE STRUDEL

Steps:

• Lets get baking!Combine flour and salt in a bowl.
• Cut in butter until dough resembles gravel.
• Drizzle a few tablespoons of water into the bowl and work together with your fingers or using a fork, adding more water as needed, until the dough comes together.
• Turn dough onto the counter. Flatten into a square, wrap in plastic wrap, and refrigerate for 30 minutes.
• Take out of fridge and roll out into a large square.
• Fold into thirds.
• Roll out.
• Repeat.
• Wrap in plastic wrap and refrigerate 30 minutes to overnight.
• Preheat oven to 400 F (205 C).
• To make filling, crack egg into a bowl and whisk.
• Add cream cheese and half of the sugar and whisk together.
• In a separate bowl, combine blueberries with remaining sugar, lemon zest, and lemon juice.
• Turn dough out onto a lightly-floured workspace.
• Roll into a 12-inch x 16-inch (30 cm x 40 cm) rectangle.
• On left and right sides of dough, cut 3-inch (7-cm) incisions through the dough every 1-inch (2.5 cm) down the side.
• Brush with melted butter.
• Spread cream cheese mixture down the long middle of the dough.
• Using a slotted spoon, top with blueberry mixture, discarding excess lemon juice.
• Cut slices in dough on either side.
• Fold dough slices in, rotating one side, then the other, to braid.
• Tuck in edges of dough and place onto a greased cookie tray.
• Brush with egg wash.
• Sprinkle with brown sugar.
• Place in the oven at 400 F (205 C) for 40 minutes or until golden.Share.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.