Recipe by BB502
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!
Top Review by gobruijns
This was absolutely delicious. BUT, when you toss the phyllo with butter, the phyllo clumps together into a doughy mess. I was hoping it would be still individual strands just lightly coated with butter but instead it would clump together where you couldn't tell it was phyllo to start with. I had to pull and spread in order to have it somewhat cover the dish. After it was cooked, it really didn't matter because it was sooooo good.
- 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
Directions See How It's Made
- 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.