1-1/2 c. ripe blueberries, rinsed and dried
1 t. lemon juice
3 T. sugar
2 T. cornstarch
2 T. fine store bought bread crumbs, divided
6-7 sheets filo
1/4 c. butter, melted
Confectioners’ sugar for dusting
Preheat the oven to 350 degrees F.
Line a baking sheet with foil
Combine the blueberries, lemon juice, cornstarch, and sugar in a large bowl
Place 1 sheet of phyllo on a piece of parchment paper and brush lightly with melted butter
Sprinkle with 1 t. breadcrumbs
Repeat with the remaining sheets, brushing last sheet with melted butter only
Spread mixture lengthwise on filo, leaving 2″ border on sides
Using the parchment paper, gently fold each side over on top edge of blueberries
Using the parchment paper, lift side closest to you over blueberries, tuck in, and roll up
Roll until seam is on bottom of strudel
Brush entire strudel with melted butter
Transfer the strudel and parchment paper to the prepared baking sheet
Using a serrated knife, gently cut 4 slits on top of strudel
Bake for 30-35 minutes, until top is crispy and golden brown
Let cool at least 20 minutes before slicing
Dust top with confectioners sugar, or top with whipped cream
If filo gets soft from sitting, crisp up in toaster oven before serving
