METHOD
To make the filling,
combine the blueberries, sugar and cornstarch in a heavy saucepan over
medium heat. Boil for 2 minutes. Remove from the heat and stir in the
lemon juice. Let the filling cool for 10 minutes, then add the almond
extract. You should have 2 cups of filling.
While filling cools,
arrange 3 sheets of phyllo side by side on a work surface to dry, about
15 minutes. Keeping the other 12 sheets stacked, cut them in half and
stack the halves. Cover dough with plastic wrap and a slightly damp kitchen
towel to prevent the dough from drying out. Crumble the 3 dried sheets
of dough and place in a small bowl.
Preheat oven to 400°F.
Grease a baking sheet with butter and set aside. Place 1 sheet of phyllo
on work surface with short side facing you, and brush with melted butter.
Continue until stack contains 4 layers. Sprinkle about 2 tablespoons crumbled
dried phyllo on bottom third of dough stack and top with 1/3 cup filling.
Fold short side up over filling and fold up the sides. Roll dough to form
a strudel that measures 41/2 by 21/2 inches.
Once rolled brush all
sides with melted butter. Transfer to prepared baking sheet. Repeat this
process with remaining phyllo and filling to make strudels. Bake strudels
for 20 to 25 minutes, until crisp and light brown. Transfer to a wire
rack to cool. Serve warm.
Yield: 6 strudels
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Reprinted with permission
from ©2005 Jennifer Trainer Thompson Very Blueberry, published
by Celestial Arts.
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