California Farm Blueberry Strudel
We get tart or sweet, juicy, large fresh Mission Blueberries in May and June, and make 8” x 8” square strudels for the year, they freeze well, reheat in an hour. If Tart, we add ginger syrup or maple syrup. If Sweet, we add only breadcrumbs to bind the blueberyy juices for a fresh tasting filling.
California Farm Blueberry Strudel
We get tart or sweet, juicy, large fresh Mission Blueberries in May and June, and make 8” x 8” square strudels for the year, they freeze well, reheat in an hour. If Tart, we add ginger syrup or maple syrup. If Sweet, we add only breadcrumbs to bind the blueberyy juices for a fresh tasting filling.
Cooking Instructions
- 1
Make the filling: mix 2 pounds ripe blueberries with zested lemon or lime peel in medium saucepan, heat till berries begin to burst, add Tbs bread crumbs to absorb the juices, cool. Taste. If too tangy, add Tbs ginger or maple syrup.
- 2
Make the strudel pastry dough: put half of 250 grams flour in bowl, indent, pour 4 Tbs olive oil, 2 Tbs lemon juice, tsp seasalt, drizzle in 100 ml warm water, mix till smooth batter. Add other half of flour, mix, till eleastic. Hand press into firm ball, shrinkwrap, rest an hour.
- 3
Divide dough in four equal parts, roll out on flour dusted surface to 8” x 12” squares. Put sheet of parchment paper inside bottom of baking sheet. Layer dough sheets on top, one end hanging over 4” over each edge.
- 4
Cooled blueberry filling should be firm by now, spread on top half of dough in baking sheet, 8 inches long, fold dough over edges of filling, fold carefully so all ends are closed. Put in preheated 375F degree oven, bake one hour. Brush top and sides with egg wash, or olive oil, bake five to ten more minutes till shiny and golden. Do not cut till cooled. Sprinkle with powdered sugar. Before serving or freezing, cut in half lenghtwise, then 2” slices. Freezes well. Enjoy
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