-
1
Combine Sugar, Water and Cornstarch in a saucepan,cooking over low heat.
-
2
Stirring constantly until this begins to thicken.
-
3
Whie stirring well, add half of the blueberries.
-
4
When this mixture become very thick, add the lemon juice, the 2 Tablespoons of butter and the nutmeg.
-
5
Continue cooking over low heat until the butter melts.
-
6
Remove from heat and add the other half of the blueberries.
-
7
Set this aside.
-
8
Butter a 13x9 glass baking dish and preheat the oven to 350u00b0.
-
9
Remove the Phyllo from the plastic wrapper, leaving it in a tight roll.
-
10
Cut the dough in 1/4 inch slices.
-
11
Separate and loosen the rolls into loose shreds.
-
12
Place one half of the shredded phyllo in a large bowl.
-
13
Gradually and lightly drizzle half of the melted butter over the shreds.
-
14
With your hands, toss to coat.
-
15
Place coated Phyllo dough in bottom of the baking pan.
-
16
Spread all of the cooled Blueberry mixture over the layer of Phyllo.
-
17
In a bowl,butter the remaining half of the Phyllo dough, tossing with your hands to coat the dough.
-
18
Place this over the Blueberries layer, covering completely.
-
19
Cover loosely with aluminum foil and bake for 30 minutes.
-
20
Remove the foil and continue baking until the Phyllo is crispy, 25-30 more minutes.
-
21
Remove the Strudel from the oven and cool.
-
22
To Serve, dust lightly with confectioners sugar or top with Whipped Cream or Whipped Topping.
-
23
Better yet, use both!
-
24
Is delicious with French Vanilla Ice Cream.
-
25
You may serve this at room temperature, or warm.