1/4 c Honey
1/8 ts Salt
1/4 ts Allspice
1/4 ts Cinnamon
2 ts Lemn juice
2 tb Arrowroot
1 tb Unbleached white flour
2 c Fresh blueberries
8 Phyllo dough leaves
3 tb Butter; melted
1 ts Maple sugar
Preheat oven to 375 F.
Put honey in a 1 qt saucepan over low heat. Add salt, allspice,
cinnamon, and lemon juice, and stir well. When honey begins to boil,
add arrowroot and flour. Cook until thick. Add blueberries, stir
well, and cook 1 minute. Remove from heat and set aside.
Lay ot a sheet of phyllo dough on a counter. Lightly brush with melted
butter. Lay another sheet of phyllo on top of the first piece and
again brush with butter. Repeat 2 more times. Spread half the
blueberry filling evenly along the shorter side of the dough, leaving
a 2" border on either side and the end closest to you. Fold ends of
dough in over the filling. Now gently roll the dough up. Be careful
not to roll the dough up too tightly or it will burst when baking
(but too loose a roll will harm the strudel appearance).
Repeat this procedure once more, using up the remaining sheets of
phyllo dough and filling. Set strudels on a buttered cookie sheet and
brush them with remaining butter. Sprinkle tops with maple sugar.
Bake 20 minutes. Cool 30 minutes before serving, and then cut into
slices at an angle.
Recipe by Horn of the Moon Cookbook by Ginny Callan
