Best Blueberry Raspberry Phyllo Croustade Recipes

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

BLUEBERRY STRUDELS

Steps:

• 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.

BLUEBERRY BIRD'S NEST STRUDEL

Steps:

• 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.

BLUEBERRY CROSTATA

Steps:

• For the crust: Put the flour, granulated sugar and salt in a food processor fitted with a steel blade; pulse to combine. Add the butter and pulse until it is in small pieces and distributed throughout the flour. With the machine running, add the ice water 1 tablespoon at a time until the dough comes together in a ball. Turn out onto a floured surface and gently form into a disc. Wrap in plastic wrap and put in the freezer for at least 1 hour.
• Roll the dough out on a lightly floured surface into a 10-inch circle and transfer to a rimmed baking sheet, then refrigerate 20 minutes.
• For the filling: Meanwhile, combine the blueberries, granulated sugar, cornstarch, lemon juice and zest in a medium bowl; mix gently until the berries are evenly coated and glossy.
• To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle. Brush the crust with egg and sprinkle with sparkling sugar, if using. Bake until the crust is golden and the filling just begins to bubble, 20 to 22 minutes. Let cool 20 minutes and serve warm or at room temperature.

BLUEBERRY-RASPBERRY PHYLLO CROUSTADE

Steps:

• Heat oven to 375°F. Heat pie filling, cornstarch and orange peel to boiling in 2-quart saucepan over medium heat, stirring constantly. Gently stir in blueberries; remove from heat.
• Cover phyllo sheets with damp towel to prevent them from drying out. Fold each sheet lengthwise in half. Arrange sheets in a spoke pattern in 12-inch pizza pan or jelly roll pan, 15 1/2x10 1/2x1 inch, brushing each strip with butter as it is added and overlapping ends of sheets in center of pan.
• Spoon fruit mixture onto center of phyllo, forming 9-inch circle. Fold each sheet of phyllo up over filling, twisting and folding as necessary and leaving 3 1/2- to 4-inch opening in center. Brush phyllo with remaining butter.
• Bake 25 to 30 minutes or until phyllo is golden brown. Sprinkle with powdered sugar. Serve warm or cool with ice cream.