I’m finding a nice summer strudel to be the perfect dessert for a few reasons:
- It uses fresh fruit from your own bounty or your farmer’s market.
- Once you open that phyllo dough, you’d better find a way to use it up fairly soon.
- We are currently without A/C and it is done in a relatively short burst of time.
- It’s light (ok yes, there is a bit of butter,) crispy, tender, and delicious!
So, I’m on my third one in just a week or so. This time it is rhubarb and blueberries with cardamom.
- 3 sheets phyllo dough (thawed)
- 1/2 stick butter
- 1-2 TBSP safflower or sunflower oil
- 1 cup rhubarb compote (strained if a bit soupy)
- 1/2 C fresh blueberries (or other fresh fruit)
- 1 tsp cardamom
- 1/8 - 1/4 C sugar
- Cutting board
- Parchment lined baking pan/sheet
- damp towel
- wax paper
- pastry brush and small bowl
- medium bown
- To make the compote I cooked 4 cups of fresh rhubarb, cut in 1" pieces, with 1 1/2 sugar and 1 1/2 c water. Just bring to boil and reduce temp, simmering until the rhubarb begins to break down.
- Strain through a cheesecloth and reserve the syrup for a delicious gin and tonic, mojito, or flavored lemonade. You may freeze the compote or whatever part you don't use within a week or two.
- Mix cardamom and sugar together well
- Mix fresh fruit with compote in medium bowl with about 1/2 of the sugar mixture
- Melt butter and mix in oil
- Lay the damp towl on the counter and cover the bottom half with a piece of was paper
- Cut 3 sheets of phyllo in half on cutting board so you have six even rectangles
- Place phyllo on wax paper and cover with damp cloth (keep unused pieces covered during prep)
- Place one sheet of phyllo on parchment covered baking sheet and brush evenly with butter/oil; repeat the process, layering the six pieces on top of each other one at a time.
- Place fruit filling down the middle of the pastry lengthwise, leaving about 1/2" on each side
- Fold in each side and brush the folded piece with butter/oil
- Then fold over on long side, brushing the top of that, then folding the last side in to just overlap and brush with butter/oil
- Turn the pastry over and make vents/slits in the top of the dough along the top. Brush with butter/oil and sprinkly with remaining sugar mixture
- Bake at 385° for approximately 30 minutes or until golden brown and flaky.
- Cool on wire rack.
OK, here is the ugly truth. For the first time it split open on the side but I was able to delicately maneuver the filling back inside with a spatula and then cooled it on an angle to keep it in, however, here is that reveal!