Blueberry Strudel Recipes

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 STRUDEL "JERSEY GIRL KNOWS BEST"

Steps:

• Take your thawed puff pastry dough and lay it out flat on a parchment lined baking sheet. Start cutting the dough from the center section to the edge in 1/2-1" strips all the way to the bottom and repeat the process on the opposite side.
• Add your blueberries to a bowl with the sugar and clear jel (or cornstarch). Toss to coat. Starting at the top of the middle section, take your dusted blueberries and pile them up all the way down the middle of the puff pastry
• Starting on either side, take the first strip of puff pastry from the top and lay it across the center section covering the blueberries, but in a downward position. Continue with the opposite strip and criss cross the strips in a weave pattern back and forth all the way down to the bottom.
• Put the baking sheet on the center rack into the oven at 425F for 30-35 minutes, then reduce to 375F for 10-20 minutes or until the filling is bubbling and the top is golden brown. Enjoy this blueberry strudel by itself, with vanilla bean ice cream or a dollop of whipped cream!

BLUEBERRY STRUDEL

Steps:

• Preheat oven to 375ºF. Spray baking sheet lightly with cooking spray. At the stove, place next 6 ingredients in a medium saucepan. Turn heat on medium-high and cook until blueberries are bubbly and hot, about 3 to 4 minutes, and then adjust temperature setting to low. In a small bowl, whisk together flour and 2 tbsp water and slowly pour into blueberry mixture, stirring constantly until thickened. Remove from heat and set aside. Place 1 phyllo sheet on the counter and mist lightly with cooking spray. Top with another sheet and mist again. Repeat until there are 5 sheets layered (don't spray the final piece). Holding phyllo sheets lengthwise in front of you, scoop 3/4 cup of blueberry filling and spread it in a 12 x 1-inch section, leaving a 1-inch border around dough. Fold ends in lightly, and then fold the 1-inch nearest to you over the filling. Gently fold the filling, enclosing it in phyllo dough, being careful to keep the final width at least 2 1/2 to 3 inches. Place the folded strudel onto baking sheet and then assemble the second pastry, placing it about 2 inches away from the first. Spray both finished pieces lightly with cooking spray and sprinkle with maple flakes. Bake for 13 to 14 minutes until golden brown. Remove from oven and cool for at least 5 minutes. Using a sharp serrated knife, slice them into 2-inch pieces diagonally.

BLUEBERRY STRUDEL

Steps:

• In a large bowl, add blueberries and toss with lemon juice. Sprinkle flour and sugar over blueberries and toss to coat. Set aside.
• To assemble, place one puff pastry sheet on parchment removing the papers between the layers. Roll out pastry a little extending the edges about an inch around the perimeter. The pastry will have indents where it was folded. Face the lines vertically in front of you and fill the center section with half the blueberry mixture leaving about an inch gap at the top and bottom.
• Brush egg wash around the edges and fold the top inch over the top and bottom of blueberries. Take 1/4 cup of butter and drop from teaspoons along the middle of the blueberries.
• To cover blueberry mixture, take a pair of kitchen shears or a sharp knife and cut slices on the other 2/3rds of the crust cutting right until the blueberries start. Start at top and braid puff pastry strips over blueberry mixture sealing edges as you go to contain mixture into the middle. Cover with egg wash and sprinkle with decorator sugar.
• Bake at 375F for 40 minutes or until pastry is browned and blueberries are starting to bubble a little pit from the seams in the middle. Let cool for 10 minutes before adding optional cream cheese glaze. Serve at room temperature or warm with ice cream.

BLUEBERRY STREUSEL COBBLER

Steps:

• Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
• In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
• In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
• Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
• Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.

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.

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.

BLUEBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
• Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
• Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

BLUEBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
• Make streusel topping:
• Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
• Make cake:
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Stir together sour cream and vanilla in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
• At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
• Gently fold in blueberries.
• Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
• Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

APPLE AND BLUEBERRY STRUDEL

Steps:

• Preheat oven to 180°C Grate apples.
• Add chopped apricots, custard powder, cinnamon and mixed spice. Stir to combine. Add blueberries. Stir again.
• Lay filo pastry in a baking dish. Fold in half. Spread filling mix down one side. Carefully fold the strudel. Lightly brush the top of pastry with milk. Bake for 15-15 minutes, or until golden brown. If pastry begins to brown too fast, lower the heat a little.
• Remove from oven and dust with icing sugar. Serve with yoghurt or reduced-fat ice cream.

BLUEBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.