Blueberry Raspberry Phyllo Croustade Recipes

BLUEBERRY-RASPBERRY PHYLLO CROUSTADE

Steps:

• Heat oven to 375°F. Heat pie filling, cornstarch and orange peel to boiling in 2-quart saucepan over medium heat, stirring constantly. Gently stir in blueberries; remove from heat.
• Cover phyllo sheets with damp towel to prevent them from drying out. Fold each sheet lengthwise in half. Arrange sheets in a spoke pattern in 12-inch pizza pan or jelly roll pan, 15 1/2x10 1/2x1 inch, brushing each strip with butter as it is added and overlapping ends of sheets in center of pan.
• Spoon fruit mixture onto center of phyllo, forming 9-inch circle. Fold each sheet of phyllo up over filling, twisting and folding as necessary and leaving 3 1/2- to 4-inch opening in center. Brush phyllo with remaining butter.
• Bake 25 to 30 minutes or until phyllo is golden brown. Sprinkle with powdered sugar. Serve warm or cool with ice cream.

BLUEBERRY RASPBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
• Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
• Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
• Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

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 BIRD'S NEST STRUDEL

Steps:

• Combine Sugar, Water and Cornstarch in a saucepan,cooking over low heat.
• Stirring constantly until this begins to thicken.
• Whie stirring well, add half of the blueberries.
• When this mixture become very thick, add the lemon juice, the 2 Tablespoons of butter and the nutmeg.
• Continue cooking over low heat until the butter melts.
• Remove from heat and add the other half of the blueberries.
• Set this aside.
• Butter a 13x9 glass baking dish and preheat the oven to 350°.
• Remove the Phyllo from the plastic wrapper, leaving it in a tight roll.
• Cut the dough in 1/4 inch slices.
• Separate and loosen the rolls into loose shreds.
• Place one half of the shredded phyllo in a large bowl.
• Gradually and lightly drizzle half of the melted butter over the shreds.
• With your hands, toss to coat.
• Place coated Phyllo dough in bottom of the baking pan.
• Spread all of the cooled Blueberry mixture over the layer of Phyllo.
• In a bowl,butter the remaining half of the Phyllo dough, tossing with your hands to coat the dough.
• Place this over the Blueberries layer, covering completely.
• Cover loosely with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking until the Phyllo is crispy, 25-30 more minutes.
• Remove the Strudel from the oven and cool.
• To Serve, dust lightly with confectioners sugar or top with Whipped Cream or Whipped Topping.
• Better yet, use both!
• Is delicious with French Vanilla Ice Cream.
• You may serve this at room temperature, or warm.