This recipe was originally inspired by my girl Claire Robinson on 5 Ingredient Fix. I added a couple of ingredients, substituted the butter for olive oil (to make it vegan) and voila, Little Leopard Books Blueberry Strudel was born!
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients (makes 3 strudels)
- 1 cup blueberries (frozen – not thawed, or fresh)
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp cornstarch
- 6 sheets phyllo dough
- olive oil cooking spray
Start by placing the first 5 ingredients in a small skillet and bring to a boil. Reduce heat and allow to simmer for 5 minutes.
Set to the side and allow to cool.
Prepare the phyllo sheets by spraying each sheet with olive oil cooking spray, stack and repeat until all sheets are coated.
Place the blueberry mixture in three sections in the middle of the phyllo dough, like so ↓
Slice the phyllo dough into the 3 rectangles and begin by folding in the long edge of the first strudel.
Next, fold in the opposite long edge.
Next fold in the two sides.
Then flip over so seam side is down and repeat the above steps on each strudel.
Don’t mind the ugly stepsister of strudels in the back, phyllo dough is very delicate and flakey and this one got a little OOC (out of control) but it will bake up just fine!! Now get baking at 400° for about 15 minutes.
See, I told you it would be just fine 😉
Now lets slice in to that yummy blueberry-ness!
Click here for printer-friendly version: Blueberry Strudels
♣ ”Add the Meat” Option: This recipe is vegan, if you’re craving some protein, add a side of crispy bacon to these delicious strudels!