Mixed Berry Strudel Recipes

MIXED BERRY STRUDEL

Mixed Berry Strudel image

This is a fantastic strudel, and is so very easy to make. You can substitute the Mixed Berry pie filling for Cherry or Apple pie filling. You can easily freeze these strudels when they are completely assembled, and when you want them, place strudel in 400F oven for 30-35 minutes or until golden.

Provided by Chef mariajane

Categories Dessert

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

8 sheets phyllo pastry
1/4 cup butter, melted
1/2 cup graham cracker crumbs
1 (19 ounce) can e.d. smith mixed berry pie filling

Steps:

Thaw phyllo in package if frozen. Unwrap phyllo and cover sheets with a damp tea towel. On a piece of waxed paper slightly larger than the phyllo sheet place the first phyllo sheet. Brush lightly with butter and sprinkle with 2 teaspoons graham cracker crumb. Repeat twice, topped with an unbuttered sheet.
Starting about 1-inch from the edge, spoon half of the filling in a strip along one long side of phyllo, leaving 2 inches free of filling at each end. Roll, starting at edge nearest filling and tucking in ends. Repeat with remaining ingredients. Place on ungreased baking sheet, seam side down. Brush with melted butter and cut 4 diagonal slits on top of each strudel.
Bake at 400F for 20-25 minutes or until golden brown. Sprinkle with icing sugar and serve warm or at room temperature.

Nutrition Facts : Calories 129.9, Fat 7.4, SaturatedFat 4, Cholesterol 15.2, Sodium 164.4, Carbohydrate 14, Fiber 0.5, Sugar 1.7, Protein 1.8

BLUEBERRY STRUDELS

Blueberry Strudels image

Provided by Claire Robinson

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

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

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.

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