Blueberry Strudel from Mrkopalj

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 3 cups (450g) fresh blueberries 3 cups (450g) fresh blueberries
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 280 kcal / 1170 kJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugar: 18g)
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, stirring with a fork until the dough comes together. Knead the dough lightly until smooth, then shape it into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, gently toss the blueberries with sugar, lemon juice, lemon zest, and ground cinnamon until well coated.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle approximately 12x16 inches (30x40cm).
6. 6.
   Sprinkle the breadcrumbs evenly over the rolled-out dough, leaving a border of about 1 inch (2.5cm) around the edges.
7. 7.
   Spread the blueberry mixture evenly over the breadcrumbs.
8. 8.
   Carefully roll the dough, starting from one of the longer sides, into a tight log. Seal the edges by pinching them together.
9. 9.
   Transfer the strudel to the prepared baking sheet and brush the top with melted butter.
10. 10.
    Bake for 35-40 minutes, or until the strudel is golden brown and the blueberries are bubbling.
11. 11.
    Remove from the oven and let it cool for a few minutes before dusting with powdered sugar.
12. 12.
    Slice and serve warm or at room temperature.

Treat your ingredients with care...

• Blueberries — Ensure the blueberries are fresh and plump for the best flavor. Rinse them gently before using and pat them dry to remove any excess moisture.
• Lemon — Use organic lemons for the zest to avoid any wax or pesticides. Make sure to wash and dry the lemons thoroughly before zesting.

Tips & Tricks

• To prevent the strudel from becoming soggy, sprinkle breadcrumbs on the dough before adding the blueberry filling. The breadcrumbs will absorb excess moisture.
• Serve the strudel warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• If fresh blueberries are not available, you can use frozen blueberries. Thaw them completely and drain any excess liquid before using in the recipe.
• For a variation, you can add a handful of chopped walnuts or almonds to the blueberry filling for added crunch and flavor.
• Leftover strudel can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Blueberry Strudel warm or at room temperature. Dust it with powdered sugar just before serving to add a touch of elegance. Cut the strudel into slices and present it on a dessert plate or platter.

Presentation advice

To enhance the presentation, you can drizzle a simple glaze made with powdered sugar and lemon juice over the sliced strudel. This will add a glossy finish and a hint of tanginess to the dessert. Garnish with a sprig of fresh mint or a few extra blueberries for an extra pop of color.