BLUEBERRY STRUDELS
Provided by Claire Robinson
Time 1h
Yield 4 servings
Number Of Ingredients 6
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.
MIXED BERRY STRUDEL
This is a fantastic strudel, and is so very easy to make. You can substitute the Mixed Berry pie filling for Cherry or Apple pie filling. You can easily freeze these strudels when they are completely assembled, and when you want them, place strudel in 400F oven for 30-35 minutes or until golden.
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Thaw phyllo in package if frozen. Unwrap phyllo and cover sheets with a damp tea towel. On a piece of waxed paper slightly larger than the phyllo sheet place the first phyllo sheet. Brush lightly with butter and sprinkle with 2 teaspoons graham cracker crumb. Repeat twice, topped with an unbuttered sheet.
- Starting about 1-inch from the edge, spoon half of the filling in a strip along one long side of phyllo, leaving 2 inches free of filling at each end. Roll, starting at edge nearest filling and tucking in ends. Repeat with remaining ingredients. Place on ungreased baking sheet, seam side down. Brush with melted butter and cut 4 diagonal slits on top of each strudel.
- Bake at 400F for 20-25 minutes or until golden brown. Sprinkle with icing sugar and serve warm or at room temperature.
Nutrition Facts : Calories 129.9, Fat 7.4, SaturatedFat 4, Cholesterol 15.2, Sodium 164.4, Carbohydrate 14, Fiber 0.5, Sugar 1.7, Protein 1.8
MIXED-BERRY STREUSEL PIE
Make and share this Mixed-Berry Streusel Pie recipe from Food.com.
Provided by Brookelynne26
Categories Pie
Time P1D
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the crust and streusel: Grease 9-inch pie plate. Process flour, graham crackers, and salt in food processor until finely ground. Add butter, cream cheese, and vanilla and pulse until dough forms. Remove 2 cups dough from food processor (leaving remaining dough in bowl of food processor) and turn out onto lightly floured surface. Flatten dough into 6-inch disk and transfer to prepared pie plate. Press dough evenly into pie plate and flute edges. Cover dough with plastic and refrigerate until firm, at least 1 hour or up to 24 hours.
- Add oats and brown sugar to food processor with remaining dough and pulse until mixture resembles coarse meal. Transfer to bowl and use fingers to pinch topping into peanut-sized clumps; cover and refrigerate streusel.
- For the filling: Adjust oven rack to lowest position and heat oven to 350 degrees. Cook 2 cups berries in saucepan over medium-high heat until juicy, about 3 minutes. Stir in sugar and lemon zest and simmer until thickened, about 5 minutes. Let cool 5 minutes, then gently toss cooked berry mixture, remaining berries, and tapioca in large bowl until combined.
- Transfer berry mixture to chilled crust. Scatter oat mixture evenly over pie. Bake pie on rimmed baking sheet until fruit is bubbling around edges and streusel is browned and crisp, 45 to 55 minutes. Cool on rack 30 minutes, then refrigerate until set, at least 2 hours or up to 24 hours. Serve.
Nutrition Facts : Calories 459, Fat 21.1, SaturatedFat 12.5, Cholesterol 53.6, Sodium 235.9, Carbohydrate 64.5, Fiber 1.4, Sugar 38.1, Protein 4.3
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