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1
In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil.
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2
Lower the heat and simmer 3 to 4 minutes, stirring occasionally.
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3
Transfer to a medium bowl and let cool completely.
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4
Preheat the oven to 400 degrees F. Butter a sheet pan.
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5
Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
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6
Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter.
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7
Top with 2 more phyllo sheets, brushing each sheet with butter.
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8
Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides.
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9
Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely.
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10
Roll up the phyllo to form a strudel, about 4 by 2 inches.
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11
Transfer, seam-side down, to the prepared sheet pan.
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12
Brush the top with some butter and sprinkle with sugar.
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13
Using a paring knife, cut 2 vents across the top of the strudel.
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14
Repeat with the remaining ingredients.
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15
Bake until golden brown and crisp, 15 to 20 minutes.
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16
Transfer to a rack and cool 20 minutes.
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17
Serve immediately.
