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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.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    3 servings

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.

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