My Grandpa gave me my great-Grandma's recipe for strudel years ago. Since then, I've been experimenting with different flavors. These blueberry strudel are so easy to make with just 10 ingredients, and they're absolutely delicious!
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I love blueberries. Growing up in Germany, I remember turning my hands and tongue purple from eating so many in the summer! They’re so delicious, and they taste great frozen too. Which is why I tested this recipe with both fresh and frozen blueberries, so you can make blueberry strudel any time of the year!
If you have extra blueberries, be sure to check out my other blueberry recipes including blueberry lavender lemonade, layered blueberry torte, classic strawberry blueberry pie, gluten free blueberry pie, and an easy red white and blue dessert with blueberries.
And for more strudel recipes, be sure to check out my authentic German Apfelstrudel, easy mini apple strudels, sweet cheese strudel, puff pastry cherry strudel, phyllo dough strawberry strudel, fresh peach strudel, and raspberry strudel.
For each blueberry strudel, phyllo dough is brushed with melted butter to add buttery-flaky-goodness in each bite. And the blueberries soften as they bake, creating a delicious fruity filling.
These lemon blueberry strudel taste great with coffee or tea for breakfast. Or serve them with vanilla ice cream for dessert!
And while this recipe makes a small batch of five strudels, you can easily double this recipe and bake it in the oven in two batches.
Blueberry Strudel with Phyllo Dough
Equipment
- Baking Sheet
- measuring cups and spoons
- mixing bowls
- Pastry Brush
Ingredients
- 10 sheets Phyllo dough, thawed (store bought; also called filo pastry)
- 1 cup fresh blueberries washed (6 ounces)
- 2 Tablespoon chopped walnuts or almonds (optional)
- 1 Tablespoon lemon zest (from a whole medium lemon)
- 1 Tablespoon lemon juice (from half a medium lemon)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 6 Tablespoon unsalted butter, melted
- ⅓ cup unseasoned bread crumbs or Panko bread crumbs
- ⅓ cup powdered sugar (or confectioners' sugar)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, mix the washed blueberries, chopped nuts, lemon zest, lemon juice, granulated sugar, and ground cinnamon. Set aside.
- Separate one sheet of thawed phyllo dough. Use a pastry brush to brush melted butter on the entire sheet of dough.
- Place another sheet of phyllo dough on top of the first one. Brush that sheet with melted butter.
- Fold the two sheets of phyllo dough in half widthwise (hold a shorter edge and bring it to meet the other short edge). Brush melted butter on the top of the folded dough.
- Spread two tablespoons of bread crumbs evenly over the folded dough.
- Spoon a couple spoonful's of the blueberry filling in a line down the center of the dough.
- Fold the edges and sides of the phyllo dough over the blueberry filling. Place it seam-side-down on the prepared baking sheet.
- Repeat with the remaining sheets of phyllo dough and blueberry filling.Brush the tops of each blueberry strudel with the remaining melted butter.
- Bake for 12 to 15 minutes, until the strudels are golden and crispy.Allow your strudels to cool for 10 minutes, then dust with powdered sugar. Enjoy!!
Notes
- If you're using frozen blueberries instead of fresh blueberries, rinse the blueberries in cold water, thaw them in a strainer or colander, and then pat them dry to prevent excess moisture from making your strudel soggy.
- You can also use puff pastry to make one big blueberry strudel that you can slice into smaller pieces.
- Blueberry strudel are best eaten fresh, warm, and crispy from the oven. You can store cooled blueberry strudels in an airtight container at room temperature for up to 1 day.
- You can reheat leftover mini strudels in the microwave, oven, or a toaster oven. Note that they will probably lose a lot of their crispy texture though.
- I don't recommend refrigerating or freezing blueberry strudel, since they become soggy and soft.
Nutrition
Ingredients and Notes
- Phyllo dough - Also called filo pastry. You can find it in the frozen section at grocery stores. Let it thaw in the fridge overnight.
- Blueberries
- Chopped nuts - Optional to add a crunchy texture.
- Lemon zest and Lemon juice
- Granulated sugar
- Ground cinnamon
- Unsalted butter - You can substitute salted butter.
- Bread crumbs - Use either unseasoned bread crumbs or Panko bread crumbs to soak up excess moisture and prevent the strudel from getting soggy as it bakes.
- Powdered sugar
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix the blueberries, chopped nuts, lemon zest, lemon juice, granulated sugar, and ground cinnamon. Set aside.
2. Separate one sheet of thawed phyllo dough. Use a pastry brush to brush melted butter on the entire sheet of dough.
3. Place another sheet of phyllo dough on top of the first one. Brush with melted butter.
5. Spread two tablespoons of bread crumbs evenly over the folded dough.
7. Fold the edges and sides of the phyllo dough over the blueberry filling. Place it seam-side-down on a baking sheet lined with parchment paper.
9. Bake for 12 to 15 minutes at 400°F, until the strudels are golden and crispy.
4. Fold the two sheets of phyllo dough in half widthwise. Brush with melted butter.
6. Spoon some of the blueberry filling in a line down the center of the dough.
8. Repeat with the remaining sheets of phyllo dough and blueberry filling. Brush the top of your blueberry strudels with the remaining melted butter.
10. Allow them for 10 minutes, then dust with powdered sugar. Enjoy!!
Carissa's Kitchen Tip
Melt just half the butter at a time so it doesn’t cool and harden before you finish assembling all your blueberry strudels.
You can melt butter in a microwave-safe bowl on 30 second intervals in the microwave, or in a small saucepan on the stove.
Using Frozen Berries
Frozen berries release more moisture as they bake, which could make your strudel soggy. Therefore I recommend the following tips if you're going to make blueberry strudel with frozen berries.
- Rinse the blueberries in cold water. This will help prevent them from staining the entire pastry blue or purple.
- Thaw the blueberries in a strainer or colander. This will allow excess moisture to strain from the berries.
- Pat the thawed blueberries dry. Use paper towels to pat excess moisture off the blueberries before mixing them with the other filling ingredients.
- For more tips, check out my whole post on how to freeze berries.
Variations
- Puff Pastry - You can also use puff pastry to make one big blueberry strudel that you can slice into smaller pieces.
- Homemade Phyllo - Instead of store bought phyllo dough, you can make your own homemade phyllo pastry called Strudelteig.
- Coarse Sugar - You can sprinkle coarse sugar onto the strudels just before they go in the oven. This adds a nice crunch on top, similar to Apfeltaschen.
- Glaze - Drizzle cream cheese glaze or simple glaze on top of the baked strudels for a classic blueberry toaster strudel look.
Storage
Blueberry strudel are best eaten fresh, warm, and crispy from the oven. After a day, the phyllo pastry becomes soft and soggy.
- Room Temperature: Store cooled blueberry strudels under a cake dome or in airtight container at room temperature for up to 1 day.
- Reheat: You can warm leftover mini strudels in the microwave, oven, or a toaster oven. Then sprinkle a little extra powdered sugar on top.
- Fridge / Freezer: I don't recommend refrigerating or freezing blueberry strudel, since they lose their crispy texture.
Related Recipes
Looking for more delicious German breakfast recipes like this? Try these:
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