Blueberry Strudel with Phyllo Dough
These blueberry strudel are so easy to make with just 10 ingredients, and they're absolutely delicious! The phyllo pastry makes the outside buttery and flaky, while the inside is bursting with fruity flavor.
Equipment
- Pastry Brush
Ingredients
- 10 sheets phyllo dough, thawed (store bought; also called filo pastry)
- 1 cup fresh blueberries, washed (6 ounces)
- 2 Tablespoons chopped walnuts or almonds (optional)
- 1 Tablespoon lemon zest (from one whole medium lemon)
- 1 Tablespoon lemon juice (from half a medium lemon)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 6 Tablespoons unsalted butter, melted
- ⅓ cup Panko bread crumbs (or unseasoned bread crumbs)
- ⅓ cup powdered sugar
Instructions
- Prepare: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the Filling: In a medium bowl, mix the blueberries, chopped nuts, lemon zest, lemon juice, granulated sugar, and ground cinnamon. Set aside.
- Fill & Shape the Strudel: 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.
- Bake: 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.
Notes
- Frozen Blueberries: If you're using frozen berries instead of fresh, rinse them in cold water, thaw them in a strainer or colander over the sink, and then pat them dry to prevent excess moisture from making your strudel soggy.
- Storing: 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. I don't recommend refrigerating or freezing blueberry strudel, since they lose their crispy texture.
- Serving: These lemon blueberry strudel taste great with coffee or tea for breakfast. Or serve them with vanilla ice cream for dessert!
Nutrition
Serving: 1 strudelCalories: 362kcalCarbohydrates: 47gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 215mgPotassium: 99mgFiber: 2gSugar: 21gVitamin A: 438IUVitamin C: 6mgCalcium: 34mgIron: 2mg
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