Blueberry Strudels Recipes

Steps:

• Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
• In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
• In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
• Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
• Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

Steps:

• 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.