Prep 20 mins
Cook 1 hr
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!
- 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
- 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.
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.
This turned out really well. The guest at my dinner party loved it. I like things a little more crunchy so I think I would have added even more phyllo dough but everyone liked it just the way it was with vanilla ice cream and cool whip.
Shared your recipe with a co-worker and she made one for her bookclub and another for our staff meeting. Yum! It was great. I'll be making this for my family 'cuz it's a keeper! Thanks :)