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Bird's Nest Blueberry Strudel

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.
3 ServingsPrep: 30 min. + chilling

Ingredients

  • 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

Directions

  • 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. Yield: 3 servings.
© Taste of Home 2013

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Bird's Nest Blueberry Strudel (continued)

Nutrition Facts: 1 serving equals 321 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 228 mg sodium, 55 g carbohydrate, 3 g fiber, 3 g protein.
© Taste of Home 2013