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Blueberry Strudels
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These easy, vegan Blueberry Strudels are made in just 35 minutes for an easy breakfast recipe during the week or brunch on the weekend!
Course
Breakfast, Brunch
Cuisine
German
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Servings
3
strudels
Calories
176
Author
Whitney Bond
Ingredients
1
cup
blueberries
frozen
2
tbsp
brown sugar
1/2
tsp
cinnamon
1/4
tsp
nutmeg
1
tsp
cornstarch
6
sheets
phyllo dough
olive oil cooking spray
Instructions
Place 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.
Separate the blueberry mixture into 3 equal parts and place 2-3 inches apart in the middle of the phyllo dough.
Slice the phyllo dough into the 3 rectangles and begin by folding in the long edge of the first strudel.
Fold in the opposite long edge.
Fold in the two sides.
Flip over so that the seam side is down and repeat the above steps on each strudel.
Bake at 400°F for 15 minutes.
Nutrition
Calories:
176
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
2
g
|
Sodium:
186
mg
|
Potassium:
66
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
25
mg
|
Vitamin C:
4.8
mg
|
Calcium:
15
mg
|
Iron:
1.4
mg