Blueberry puff pastry strudel

Name: Blueberry puff pastry strudel
Ingredients: 1 sheet puff pastry (400 g); 300 g blueberry preserves; 50 ml water (if the preserves are thick); 1 tablespoon (15 g) starch; 30 ml cold water; 15 g powdered sugar

Season - Blueberry puff pastry strudel by Gianina H. - Recipia

Blueberry puff pastry strudel is served warm for breakfast or as a snack, with crisp, golden pastry and a sweet filling thickened with starch. I had the preserves on the stove and the puff pastry thawed in the fridge when I needed a quick fasting breakfast; in just a few moves, the tray was ready for the oven. I keep the puff pastry chilled until I start cutting it. Prep: 15 minutes. Cook: 27 minutes. Total time: 42 minutes. Serves: 4. About 620 kcal and 6 g protein per serving.

Ingredients

1 sheet puff pastry (400 g)
300 g blueberry preserves
50 ml water (if the preserves are thick)
1 tablespoon (15 g) starch
30 ml cold water
15 g powdered sugar

Preparation

1. Put the preserves in a small saucepan. If they are thick, add 50 ml water and boil for 2 minutes, until bubbling. 2. Mix the starch with 30 ml cold water and pour it into the saucepan. Stir until smooth and cook for another 3 minutes, stirring, until the preserves have the consistency of pudding. 3. Take the puff pastry sheet out of the fridge and cut it into 8 equal squares. Divide each square in half without cutting all the way through; make a few slits in one half, leaving the edges intact. 4. Put a teaspoon of preserves on the uncut half. Fold the slitted half over it and press the edges together firmly. 5. Arrange the pastries on a baking tray and bake in an oven preheated to 200°C for 22 minutes, until golden. 6. Dust the strudels with powdered sugar.

Notes

Keep in a covered container in the fridge for up to 3 days; once cooled, the puff pastry loses some of its crispness. I serve them with black tea for breakfast, and the leftover thickened preserves can be set out separately on the table. Choose preserves with whole fruit or small pieces; you can lightly crush larger ones in the saucepan. If the preserves run easily off the spoon, simmer them for another minute before adding the starch. You can use another kind of preserves, keeping the same amount; store-bought puff pastry contains gluten. In shape, they are closer to jam turnovers than to a rolled strudel.