Mini Blueberry Strudel on a Blueberry Layer




Rating: 3.8615 / 5.00 (65 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:





For the strudel:













For the sauce:







Instructions:

For the mini blueberry strudel, preheat the oven to 170 °C top and bottom heat. Mix cream cheese, sugar, egg yolk, semolina and lemon zest and let swell for a few minutes.

Meanwhile, lay out the sheets of strudel dough, brush with the melted butter and cut lengthwise into 6 strips.

Place a strip of filling on one end of each pastry sheet, top with blueberries and roll up into a small strudel.

Pinch the ends together tightly. Place the mini strudels on a baking sheet, brush with remaining butter and bake for about 30 minutes.

For the mirror, boil the blueberries with the jelling sugar, puree and mix with the Cointreau. Spread some sauce on each plate and arrange the finished mini strudels on top.

Serve the mini blueberry strudels sprinkled with powdered sugar.

Preparation Tip:

The mini blueberry strudel can be enjoyed warm, or cold.

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