Blueberry Strudels

Yield: 4 servings.


  • 3 cups fresh or frozen (not thawed) blueberries
  • 1/4 cup granulated sugar, plus extra for sprinkling on strudels
  • 2 tablespoons cornstarch
  • pinch of salt
  • 12 (9- by 14-inch) phyllo sheets, thawed if frozen
  • 5 tablespoons unsalted butter, melted


  1. In a 4 quart heavy saucepan over moderate heat bring blueberries, 1/4 cup sugar, cornstarch  and a pinch of salt to a boil, stirring occasionally, then simmer 3 to 4 minutes.  Transfer to a medium bowl and let cool completely. Cover stack of phyllo sheets with a piece of plastic wrap and a damp paper towel.
  2. Preheat oven to 400°F.
  3. Arrange 1 piece of phyllo on work surface with a short side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo pieces, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over lower third of buttered phyllo, leaving a 2-inch border along bottom and sides. Fold bottom edge of phyllo up over blueberry mixture and fold in sides to enclose filling completely, then roll up phyllo to form a strudel, about 4 by 2 inches. Transfer, seam side down, to a buttered baking sheet. Brush top with some butter, sprinkle with sugar. Using a paring knife, cut 2 vents across top of strudel. Repeat with remaining ingredients.
  4. Bake in oven until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.