Blueberry Strudel
Blueberry strudel is a beloved dessert in Hungarian cuisine, especially popular during the summer months when fresh blueberries are readily available. The crispy texture of the strudel dough and the fresh, slightly tart flavor of the blueberries harmonize beautifully with the warming aroma of cinnamon. Blueberry strudel is traditionally found on the Hungarian table and is often served at special occasions and family gatherings. This sweet treat is perfect for warm summer evenings, when the taste of fresh blueberries is at its best.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash and drain the blueberries. If using fresh blueberries, gently crush them slightly to release some of their juice.
2
In a skillet, melt half of the butter and toast the breadcrumbs until lightly golden brown. This will help prevent the strudel dough from becoming soggy.
3
Combine the blueberries with the sugar and cinnamon. Let it sit for 10 minutes to allow the sugar to dissolve and the fruit to release its juices.
4
Lay out the strudel dough sheets one at a time on a clean kitchen towel. Brush each sheet with melted butter and sprinkle with toasted breadcrumbs.
5
Place the blueberry filling on the strudel sheets, then carefully roll them up. Place the strudels in a lightly buttered baking pan.
6
Whisk the egg and brush it over the top of the strudels to give them a beautiful golden-brown color during baking.
7
Bake in a preheated oven at 350°F (180°C) for 30-40 minutes, or until golden brown and crispy.
8
Let it cool slightly before slicing and serving warm.
