Ingredients:
1 lb frozen phyllo dough ( defrosted in refrigerator)
1 cup unsalted butter, melted
1 cup sugar
1 cup water
6 cups blueberries, rinsed and drained dry
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1/4 teaspoon nutmeg
confectioners’ sugar, for dusting
whipping cream or whipped topping
Directions:
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 13×9 glass baking dish and preheat the oven to 350F.
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.
Servings: Serve
Time preparation: 20 min.
Time total: 80 min.