Blueberry Strudels Recipes

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BLUEBERRY STRUDEL



Blueberry Strudel image

Combine light and flaky phyllo dough with the comforting warmth of blueberries for a truly divine dessert without the heavy flavor (and fat!) of traditional pastry desserts with this blueberry strudel recipe.

Provided by Christine Gable

Categories     Dessert

Time 25m

Yield 4

Number Of Ingredients 10

Olive oil cooking spray
2 cups blueberries, fresh or frozen
1 tbsp honey
1/8 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp lemon juice
2 tsp arrowroot flour
10 phyllo sheets (each about 9 x 14-inch; 5 per strudel)
1 tbsp maple flakes

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.

Nutrition Facts : Calories 210 calories

BLUEBERRY STRUDEL



Blueberry Strudel image

Start your morning off with a tasty treat. Goes perfect with coffee!

Provided by Sharon Robb

Categories     Blueberries     Breakfast

Time 1h10m

Yield 12 servings

Number Of Ingredients 10

1 package of puff pastry, thawed
2 pints of blueberries
Juice of one lemon
1/2 cup butter
3 tbs flour
3.4 cup sugar
1 tsp salt
Egg wash
Decorator sugar (optional)
Cream cheese glaze (optional)

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



Blueberry Streusel Cobbler image

Nobody will be able to resist freshly-baked cobbler slathered in a homemade blueberry sauce!

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h25m

Yield 8

Number Of Ingredients 14

1 pint fresh or frozen blueberries
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 teaspoons grated lemon peel
¾ cup cold butter or margarine
2 cups biscuit baking mix, divided
½ cup firmly packed brown sugar
2 tablespoons cold butter or margarine
½ cup chopped nuts
½ cup sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup water
1 pint blueberries

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.

Nutrition Facts : Calories 729.6 calories, Carbohydrate 74.3 g, Cholesterol 70.9 mg, Fat 35.1 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 18 g, Sodium 596.3 mg, Sugar 50.6 g

BLUEBERRY STREUSEL MUFFINS



Blueberry Streusel Muffins image

This recipe can be made with streusel or plain sugar topping. These muffins don't last long in our house. They are a favorite among my family and friends.

Provided by Carol Semenuk

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 13

½ cup butter, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 ½ cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, chilled

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.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 35 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 242.1 mg, Sugar 17.1 g

BLUEBERRY BIRD'S NEST STRUDEL



Blueberry Bird's Nest Strudel image

This recipe came from our PBS-TV station Cook-a-thon. It s such a wonderful dessert! Just like Strudel but easier! Great way to use fresh/frozen blueberries. Dust lightly with powdered sugar and add a little Whipped Cream...Yum! Serve with French Vanilla Ice Cream for a real treat!

Provided by BB502

Categories     Dessert

Time 1h20m

Yield 1 13x9 pan, 12 serving(s)

Number Of Ingredients 11

1 lb frozen phyllo dough (defrosted in refrigerator)
1 cup unsalted butter, melted
1 cup sugar
1 cup water
6 cups blueberries, rinsed and drained dry
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1/4 teaspoon nutmeg
confectioners' sugar, for dusting
whipping cream or whipped topping

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.

Nutrition Facts : Calories 379.6, Fat 19.8, SaturatedFat 11.5, Cholesterol 45.8, Sodium 186.2, Carbohydrate 49, Fiber 2.5, Sugar 24, Protein 3.4

BLUEBERRY STREUSEL COFFEE CAKE



Blueberry Streusel Coffee Cake image

This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 cup chopped pecans
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

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.

Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.

MINI STRUDELS 4 WAYS RECIPE BY TASTY



Mini Strudels 4 Ways Recipe by Tasty image

Why make one strudel when you can just as easily make four? Switch up the filling between crispy sheets of puff pastry to transform a sweet dessert into a savory appetizer. No matter which strudel you choose, you're in for a flavorful flaky treat.

Provided by Betsy Carter

Categories     Snacks

Time 1h

Yield 8 servings

Number Of Ingredients 12

2 sheets frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons peach jam
2 tablespoons blueberry
2 tablespoons orange marmalade
2 tablespoons fresh cranberries
2 slices swiss cheese, quartered
2 slices ham, quartered
½ teaspoon freshly ground black pepper
4 slices prosciutto
10 pieces asparagus, cut into 2 in pieces (5 cm)
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
  • Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
  • Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
  • Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
  • Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
  • Bake the strudels for 30 minutes, until puffed and golden brown.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 35 grams, Fat 24 grams, Fiber 1 gram, Protein 6 grams, Sugar 5 grams

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