Wild Blueberry Breakfast Strudels


Ingredients: (for 12 pastries)

Pastry - 

  • 1 box frozen puff pastry sheets 

Filling -

  • 4 cups frozen wild blueberries
  • 1 cup sugar
  • 1/4 cup fresh lemon juice
  • 1/3 cup cornstarch
  • 1/4 cup water

Icing drizzle - 

  • 1 cup confectioners sugar 
  • 1/8 tsp almond extract
  • 1 1/2 Tbsp water

Written Method:

  1. Remove the puff pastry from the freezer and thaw on the counter until you can unfold it into thirds.  Preheat the oven to 400 degrees F.
  2. Cut each sheet into thirds, then each third in half.  So each sheet will give you 6 pastries.  (12 pastries per box.)
  3. To each piece of pastry, score with a paring knife around a 1/4" from the outside edge, being careful to not cut all the way through.  Then with a fork, dock the inside of the pastry.
  4. Place the pastries on parchment paper lined cookie sheets.
  5. If you have room in the fridge, I highly recommend that you put them back in the fridge for the pastry dough to get cold again!  They will rise better and look prettier if you do. 
  6. Bake the cold prepared pastries shells at 400 degrees F until golden brown and puffed.  This may take around 15 minutes.  Check your particular puff pastry package directions.
  7. When they come out, use the back of a spoon to press down the scored/docked area.  Now we have created a little boat for our filling. 
  8. Mix berries, sugar, and lemon juice.
  9. Over medium heat, bring berries to a boil stirring frequently.
  10. Make a slurry with the cornstarch and water.
  11. Stirring as you do, add the slurry to the berries.  Continue to stir until the berries are thick.
  12. Remove from heat and allow them to begin cooling.
  13. When fairly cool but not cold, fill the pastries.
  14. Mix the ingredients for the icing.  Drizzle the icing over the pastries before serving.  If you add the icing too far in advance, it can begin to interact with the sugar in the fruit and start to liquify.