BLUEBERRY STRUDEL "JERSEY GIRL KNOWS BEST"
Who doesn't love a fresh warm strudel coming out of the oven?! I know I do! You will find this to be one of the easiest, fastest and most decadent desserts you...
Provided by Jersey Girl Knows Best
Time 55m
Yield 8
Number Of Ingredients 4
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 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.
BLUEBERRY STREUSEL COFFEE CAKE
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
Time 55m
Yield 9 servings.
Number Of Ingredients 13
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.
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