Blueberry Birds Nest Strudel Food

BIRD'S NEST BLUEBERRY STRUDEL

Steps:

• In a small saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Stir in blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter. Cool., Roll up phyllo dough sheets and cut into 1/2-in.-wide strips. Place in a large bowl; toss with butter. Combine sugar and nutmeg; sprinkle over dough and toss to coat. Arrange strips in a 7-in. pie plate coated with cooking spray. Bake at 400° for 9-12 minutes or until golden. Cool on a wire rack. , Spoon blueberry filling into nest. Refrigerate for at least 1 hour before serving.

BLUEBERRY STRUDELS

Steps:

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

BLUEBERRY BIRD'S NEST STRUDEL

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.

APPLE AND BLUEBERRY STRUDEL

Steps:

• Preheat oven to 180°C Grate apples.
• Add chopped apricots, custard powder, cinnamon and mixed spice. Stir to combine. Add blueberries. Stir again.
• Lay filo pastry in a baking dish. Fold in half. Spread filling mix down one side. Carefully fold the strudel. Lightly brush the top of pastry with milk. Bake for 15-15 minutes, or until golden brown. If pastry begins to brown too fast, lower the heat a little.
• Remove from oven and dust with icing sugar. Serve with yoghurt or reduced-fat ice cream.