Blueberry Strudel
Easier to make than you might think, this flaky, buttery Blueberry Strudel is bursting with sweet summer-fresh blueberry flavor!
Ingredients
- 1 roll Puff pastry
- 1 cup ricotta cheese
- 3 tablespoons powdered sugar, plus more for dusting
- 1 tsp almond extract
- 1 tablespoon lemon zest, about 1 lemon
- 1 cup fresh or frozen blueberries
- 1 large egg, for egg wash
- 1-2 tablespoons water
- 2 tablespoons Turbinado Sugar
Instructions
- Pre-heat oven to 375F.
- In a small bowl, add the ricotta cheese, powdered sugar, almond extract, and lemon zest, and mix together until smooth and creamy.
- Lay a piece of parchment paper on a baking sheet. Roll the puff pastry 3 times each way, to spread a little thinner.
- Down the center spread the ricotta mixture, leaving about 4-inches on either side. Top with the blueberries.
- On either side, make slits with scissors or a sharp knife until you reach the ricotta. Next, pull each strip up from each side and cross it over each other in the center, to make a braid.
Make an egg wash:
- Take the egg whites from one egg, and whisk together with the water to make an “egg wash.” Brush the top of the braid with the egg wash. Sprinkle it with turbinado sugar.
- Bake for 15-20 minutes or until golden on top and baked through.
- Let the pastry cool for 10 minutes. Remove to a serving platter dust with powdered sugar. Slice and serve!
Nutrition Facts
Calories: 117kcal, Carbohydrates: 13g, Protein: 6g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 52mg, Sodium: 47mg, Potassium: 79mg, Fiber: 1g, Sugar: 7g, Vitamin A: 241IU, Vitamin C: 4mg, Calcium: 92mg, Iron: 0.4mg