Thursday, October 9, 2014

Wild Blueberry Breakfast Strudels

I am the proud mom of a kindergartener.  For those of you who can relate to that, you know that somewhere in that backpack is going to be a monthly "snack helper" calendar.  And sheesh.... it comes around quickly!  I keep vowing to just pick up a bucket of cheese balls for the whole class, but I'm not quite there yet.  HaHa!  I had been wanting to try out these Wyman's wild blueberries for a while that I had in the freezer, but was waiting for just the right thing..... so when Lily's snack helper turn came around again, I knew this was it!  

I don't think these would have worked as well with the regular size blueberries because they would have been way too large for this application.  In addition to that, the antioxidant value of the wild blueberries is way higher than that of the regular ones.  That's a definite plus for our snack (especially when I am trying to justify the fact that I'm going to drizzle it with icing)!

One of the mom's stopped me on the way into the school and said "Wow, how did you DO that?!"  But really, it's just puff pastry, a filling, and an icing drizzle!  It's not complicated.  So let's do this.  And guess what else?  You don't even have to have a kindergartener.  You can make them just because you think someone YOU love may love to have them for breakfast or brunch.  :)


Ingredients: (for 12 pastries)

Pastry - 
  • 1 box frozen puff pastry sheets 
Filling -
  • 4 cups frozen wild blueberries
  • 1 cup sugar
  • 1/4 cup fresh lemon juice
  • 1/3 cup cornstarch
  • 1/4 cup water
Icing drizzle - 
  • 1 cup confectioners sugar 
  • 1/8 tsp almond extract
  • 1 1/2 Tbsp water
Step-by-Step:

Remove the puff pastry from the freezer and thaw on the counter until you can unfold it into thirds.  Preheat the oven to 400 degrees F.

Cut each sheet into thirds, then each third in half.  So each sheet will give you 6 pastries.  (12 pastries per box.)

To each piece of pastry, score with a paring knife around a 1/4" from the outside edge, being careful to not cut all the way through.  Then with a fork, dock the inside of the pastry.

Place the pastries on parchment paper lined cookie sheets.

If you have room in the fridge, I highly recommend that you put them back in the fridge for the pastry dough to get cold again!  They will rise better and look prettier if you do. 

Bake the cold prepared pastries shells at 400 degrees F until golden brown and puffed.  This may take around 15 minutes.  Check your particular puff pastry package directions.  While they are in the oven, you can make the filling.  Mmmmm...

When they come out, use the back of a spoon to press down the scored/docked area.  Now we have created a little boat for our filling.  Don't worry, I haven't forgotten the filling!

Filling.
Mix berries, sugar, and lemon juice.

4 cups of frozen wild blueberries.      

1 cup sugar + 1/4 cup fresh squeezed lemon juice.

 Over medium heat, bring berries to a boil stirring frequently.

Make a slurry with the cornstarch and water.  

1/3 cup cornstarch + 1/4 cup water.  This seems like and insane amount, right?  But this is what is going to make it "set up" and not be runny.

Stirring as you do, add the slurry to the berries.  Continue to stir until the berries are thick.


Remove from heat and allow them to begin cooling.  You may at this point begin to expect visitors and "taste testers."


When fairly cool but not cold, fill the pastries.
okay, back to same photo as before...  We're all caught up!
Mix the ingredients for the icing:  (I made enough for a whole classroom, so you can see that what I am making here is double what I am giving you the recipe for!)

Recipe for 12 pastries:
1 cup confectioners sugar + 1/8 tsp almond extract  

1 1/2 Tbsp water.  That's it, folks!  :)  Smooth and silky.

Drizzle the icing over the pastries before serving.  If you add the icing too far in advance, it can begin to interact with the sugar in the fruit and start to liquify. 


TaDA!!!  Aren't they pretty?
Life Lesson #204.  Before we began this venture, I asked Lily if we should make them open faced (breakfast strudels), or covered (toaster strudels).  She voted for open, so the other students could see all the berries.  When she came back in later from boating and had a second look, she exclaimed "But you didn't put a top on them!"  And that is when you know that you are just NOT going to win an argument with a 5 year old cook.  Aghhhhhh!!!!!!!  

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Here are some bonus recipes for you.
Tomato Basil Chicken

Cream Cheese Stuffed Pear Dumplings with Praline Sauce (try also with apples)

Salted Caramel Appletinis

Oriental Cole Slaw

Fire Roasted Corn Guacamole

High Class Shepherds Pie

Written Method:

  1. Remove the puff pastry from the freezer and thaw on the counter until you can unfold it into thirds.  Preheat the oven to 400 degrees F.
  2. Cut each sheet into thirds, then each third in half.  So each sheet will give you 6 pastries.  (12 pastries per box.)
  3. To each piece of pastry, score with a paring knife around a 1/4" from the outside edge, being careful to not cut all the way through.  Then with a fork, dock the inside of the pastry.
  4. Place the pastries on parchment paper lined cookie sheets.
  5. If you have room in the fridge, I highly recommend that you put them back in the fridge for the pastry dough to get cold again!  They will rise better and look prettier if you do. 
  6. Bake the cold prepared pastries shells at 400 degrees F until golden brown and puffed.  This may take around 15 minutes.  Check your particular puff pastry package directions.
  7. When they come out, use the back of a spoon to press down the scored/docked area.  Now we have created a little boat for our filling. 
  8. Mix berries, sugar, and lemon juice.
  9. Over medium heat, bring berries to a boil stirring frequently.
  10. Make a slurry with the cornstarch and water.
  11. Stirring as you do, add the slurry to the berries.  Continue to stir until the berries are thick.
  12. Remove from heat and allow them to begin cooling.
  13. When fairly cool but not cold, fill the pastries.
  14. Mix the ingredients for the icing.  Drizzle the icing over the pastries before serving.  If you add the icing too far in advance, it can begin to interact with the sugar in the fruit and start to liquify. 

5 comments:

  1. Is there something other than puff pastry that u could/would use? Its so heavy feeling. Also, where were the blueberries purchased? Never seen them in grocery stores I go to

    ReplyDelete
    Replies
    1. I suppose you could also use several layers of phyllo dough which would give you that flaky baklava-like texture? You could also make your own pastry dough... but that wouldn't exactly qualify as a "quick or easy" recipe. I purchased the wild blueberries at the local grocery store closest to my house, in the frozen section. I suppose you could ask your grocer about this brand.

      Delete
  2. These look delicious! Do you think the filling could be made a day ahead?

    ReplyDelete

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