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.

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