Blueberry Strudel From Ingredients on Hand
A blizzard-like winter storm began yesterday, and we’re huddled up inside with snow piled high today. I’m glad I ventured out to the grocery store before it hit, even though the freezing rain iced my windshield while I shopped. It reminded me of growing up in St. Louis where ice storms are legendary—as well as the pre-storm rush to buy bread and milk. That’s one of the reasons I keep a well-stocked pantry.
My daughter and I put our pantry and our creativity to the test this weekend, before we restocked, to make Sunday dessert. She’s not yet 10, but even at that young age she suggested we adapt a recipe for apple strudel to use what we had on hand. We only had one apple, but we had lots of frozen blueberries and butter.
This was the best pastry crust ever, and my daughter did it, with a just a little help from me. The flaky thin crust reminded me of phyllo dough. The whole dessert tasted like a grown up version of Blueberry Toaster Strudel.
Blueberry Apple Strudel
1 cup cold butter
2 cups all-purpose flour
1 cup sour cream
¼ teaspoon salt
2 cups fine dry breadcrumbs
¼ cup butter, melted
2 cups sugar
1 teaspoon cinnamon
½ cup packed coconut
1 large baking or green apple, peeled, sliced thin and chopped
3 cups fresh or frozen blueberries
1. Mix flour and salt in a medium bowl. Cut butter into manageable chunks with a knife, and then add to flour. Cut butter into flour mixture with a pastry cutter until it resembles coarse crumbs about the size of a pea. Add the sour cream and mix with a fork until pastry forms a ball. Gather all loose pieces into the ball, and wrap in plastic wrap. Flatten slightly into a pancake shape, and refrigerate overnight. (Real butter, full fat sour cream and refrigeration are all important for a great pastry.)
2. For filling: combine the breadcrumbs and melted butter. Add the sugar, cinnamon and coconut. Mix well. Then mix in the apple and the blueberries. Set aside.
3. Divide dough in half, turn onto a floured surface. Roll each into a 15-in. x 12-in rectangle. Spoon filling evenly onto dough; spread to within 1-in of edges. Turn up sides onto the filling and roll up jelly-roll style, starting with the long side. Pinch seams and ends to seal. Carefully place seam side down on an ungreased baking sheet.
4. Bake at 350 degrees for 55-60 minutes or until light brown. Cool completely on wire racks. Dust with powdered sugar.