Blueberry Bird's Nest Strudel
BLUEBERRY BIRD'S NEST STRUDEL
this recipe came from our pbs-tv station cook-a-thon. it s such a wonderful dessert! just like strudel but easier! great way to use fresh/frozen blueberries. dust lightly with powdered sugar and add a little whipped cream...yum! serve with french vanilla ice cream for a real treat!
Time: 80 minutes
- 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
Number Of Ingredients: 10
- phyllo dough
- unsalted butter
- fresh lemon juice
- nutmeg', "confectioners' sugar", 'whipping cream
BIRD'S NEST BLUEBERRY STRUDEL
Lightly glazed blueberries look so pretty nestled on a delicate nest of golden phyllo. "I always make this special dessert during blueberry season," shares Ann Smith from East Liverpool, Ohio.
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 3 servings.
- 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.
Number Of Ingredients: 11
- 1/4 cup sugar
- 4 teaspoons cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
- 1-1/2 cups fresh or frozen blueberries
- 2 teaspoons butter
- BIRD'S NEST:
- 8 sheets phyllo dough (14 inches x 9 inches)
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- Dash ground nutmeg
BLUEBERRY BIRD'S NEST STRUDEL
This recipe came from our PBS-TV station Cook-a-thon. It s such a wonderful dessert! Just like Strudel but easier! Great way to use fresh/frozen blueberries. Dust lightly with powdered sugar and add a little Whipped Cream...Yum! Serve with French Vanilla Ice Cream for a real treat!
Recipe From food.com
Provided by BB502
Yield 1 13x9 pan, 12 serving(s)
- 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.
Number Of Ingredients: 11
- 1 lb frozen phyllo dough (defrosted in refrigerator)
- 1 cup unsalted butter, melted
- 1 cup sugar
- 1 cup water
- 6 cups blueberries, rinsed and drained dry
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 1/4 teaspoon nutmeg
- confectioners' sugar, for dusting
- whipping cream or whipped topping
Recipe From foodnetwork.com
Provided by Claire Robinson
Yield 4 servings
- 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.
Number Of Ingredients: 6
- 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
BLUEBERRY STREUSEL CAKE
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Recipe From epicurious.com
Provided by Gina Marie Miraglia Eriquez
- Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
- Make streusel topping:
- Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
- Make cake:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Stir together sour cream and vanilla in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
- At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
- Gently fold in blueberries.
- Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
- Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.
Number Of Ingredients: 18
- For streusel topping:
- 1 cup all-purpose flour
- 1 tablespoon plus 1 teaspoon packed dark brown sugar
- 1 tablespoon plus 1 teaspoon granulated sugar
- 3/4 teaspoon cinnamon
- 1/2 stick cold unsalted butter, cut into 1/2-inch pieces
- For cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 3/4 teaspoon pure vanilla extract
- 1/2 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 pound blueberries (3 1/4 cups)
- Accompaniment: sweetened whipped cream
BLUEBERRY STREUSEL MUFFINS
This recipe can be made with streusel or plain sugar topping. These muffins don't last long in our house. They are a favorite among my family and friends.
Recipe From allrecipes.com
Provided by Carol Semenuk
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
- Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Number Of Ingredients: 13
- ½ cup butter, softened
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 ½ cups blueberries
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter, chilled
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