Blueberry strudel is a popular pastry introduced to America by German and Austrian immigrants. The word strudel means “whirlpool” or “eddy” in German. The pastry is rolled into a log, which creates a swirl in the center of the strudel. Blueberry strudel is especially common in the Northeastern United States, where wild blueberries have grown since the end of the last ice age. However, there are endless varieties of strudel, which can be made with many other fruits, as well as meats and cheeses.
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
40 minutes
Total Time
2 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
For the dough:
- 4 cups all-purpose flour
2 cups unsalted butter: 4 Tbsp chilled, the rest at room temperature
For the filling:
- 2 cups blueberries, fresh or frozen
- 2 Tbsp brown sugar
- 2 Tbsp all-purpose flour
- ¼ tsp salt
- ½ tsp cinnamon
- 2 tsp powdered sugar
Directions
- Add 3 cups flour to a large mixing bowl. Cut the 4 tablespoons of cold butter into small pieces and add to the flour. Work the butter into the flour until the mixture resembles cornmeal.
- Add salt and lemon. Combine lightly. Begin to add the water in increments until the dough holds together. This may require slightly more than the listed amount of water.
- Flour a work surface and begin to knead the dough. Knead until the dough is smooth and elastic, at least 3 minutes. Shape the dough into a 9-inch square, wrap in plastic and refrigerate for at least 30 minutes.
- In a medium bowl, mix together the remaining flour and butter until smooth. Lightly flour a sheet of wax paper and turn this dough out onto the paper. Shape into an 8-inch square, top with another sheet of wax paper, and refrigerate 30 minutes.
- Take out the first square of dough, place it on a floured surface, and roll it into a 12-inch square. Take out the butter square, remove it from its paper, and place it in the center of the dough. Fold the dough to encase the butter.
- Using a rolling pin, pat the square of dough into a long rectangle. Keep everything lightly floured as you work. When the rectangle is about 20-inches long, brush extra flour off the top of the dough and fold each end into the middle. Then fold this piece in half again and tap the dough into a rectangle again. Make sure to always stretch the dough out in the same direction. The dough should stay cold as you work. If it gets warm, wrap it and refrigerate for 30 minutes before continuing work.
- After you have stretched and folded the dough back into a rectangle two times, you have completed two turns. You need to do six turns. After six, the pastry can be rolled out flat and used.
- Preheat oven to 350°F. Grease a baking sheet.
- In a flat dish, mix together sugar, flour, salt, and cinnamon.
- Dredge blueberries in flour mixture, coating evenly to help juices thicken during baking.
- Roll out pastry on a floured surface to form a 12 x 16-inch rectangle.
- Spoon blueberries onto the shorter half of the rectangle, leaving an inch of pastry on the edge.
- Starting with the side with the filling, roll into a log and tuck in the ends.
- Place seam side down on baking sheet.
- Bake 35–40 minutes until a light gold.
- Cool on wire rack before dusting with powdered sugar.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.