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