Blueberry Strudel Ingredients 2 cups fresh or frozen blueberries, divided 2 tablespoons sugar 1 tablespoon cornstarch 2 teaspoons grated lemon peel 2 tablespoons butter 1 package (17.3 ounces) frozen puff pastry, thawed 1 egg 1 tablespoon water 1/2 cup confectioners sugar 1 tablespoon 2% milk In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon peel. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries. Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. Place on an ungreased baking sheet. Beat egg and water; brush over pastry. Bake at 450° for 15 minutes or until golden brown. Combine confectioners sugar and milk; drizzle over turnovers. Serve warm or cold. ** instead go making individual strudels, i made one long one. I rolled the pastry into a rectangle, rolled it onto my rolling pin, and then used that to put the dough onto a parchment lined cookie sheet. I put the filling down the centre and then folded the edges up and over, sealing them together with the egg.water mix. Baking etc is the same.
Posted on: Tue, 22 Jul 2014 17:04:02 +0000
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