Blueberry Strudel
Ingredients
1/4 cup honey
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tablespoon lemon juice
2 tablespoons arrowroot
2 tablespoons unbleached flour
2 cups fresh blueberries
8 sheets phyllo dough, thawed (see below)
1/4 cup melted butter
1 tablespoon maple sugar
Phyllo Demystified
Phyllo, from the Greek word phyllon, means leaf. This paper-thin pastry is probably one of the most misunderstood members of the pastry family. Thought of as difficult to work with, many cooks avoid it. Baking with phyllo actually is quite simple and makes dishes that present themselves elegantly.
Tips for working effortlessly with phyllo:
Let the frozen pastry thaw overnight in the refrigerator before using it
If time allows, remove the pastry from the refrigerator 2 hours before you want to use it and allow it to sit at room temperature. This will insure the least liklihood of sheets that stick together.Make sure your filling is completed and cooled before opening package of phyllo
Because phyllo's ultrathin sheets dry out quickly, remove only the number of sheets from the package you need for a recipe. Reroll and tightly wrap remaining sheets and store in refrigerator for up to 1 month.Cover the sheets needed for the recipe with a damp, clean towel.
Instructions
PREHEAT OVEN TO 350°F Place honey in small saucepan. Heat over low heat. Add spices and lemon juice, stirring well. When mixture boils, whisk in arrowroot and flour. Cool until thick. Stir in blueberries, remove from heat and set aside. On large flat work surface, lay one sheet of phyllo dough out. Keep other sheets covered with a clean towel while working. Lightly brush phyllo on work surface with melted butter. Top with a second sheet of phyllo and brush again with melted butter. Repeat using 2 more sheets phyllo. Spread half of blueberry mixture evenly along shorter end of phyllo, leaving a 2-inch border on either side and short end. Fold long sides of dough over filling and begin rolling up pastry at short end. Do not roll too tightly or pastry will burst in oven. Repeat process using remaining filling and phyllo sheets. Place on greased baking sheet. Brush tops with any remaining melted butter and sprinkle with maple sugar. Bake for 20 minutes, or until golden. Remove from oven and cool 30 minutes before serving. Slice and serve with cream or ice cream.