loubear - you are welcomed!
You know my "library" is open!
Rain??? I've been dancing around doing a rain dance - Texas got flooded. Then I didi a snow dance (I was desperate - can you tell??) and that ended up on the other side of the world. So I decided to do the rain dance again - but this time with my clothes on(only kiddin' I don't do those things - my God the Universe would bust a gut!) so let me know ifyou get any!!!
Meanwhile -
(am I ever done??? cripe - does a woman ever shut up???? this one don't! LOL)
here's more:
Blueberry Bird's Nest Strudel
1 pound frozen phyllo dough (defrosted in refrigerator)
1 cup unsalted butter, melted
1 cup sugar
1 cup water
6 cups blueberries, rinsed and drained dry
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
¼ teaspoon nutmeg
Confectioners' sugar, for dusting
Whipping cream or whipped topping
Combine sugar, water and cornstarch in a saucepan, cooking over low heat, stirring constantly until the mixture begins to thicken. While stirring well, add half of the blueberries.
When this mixture become very thick, add the lemon juice, 2 tablespoons of butter and nutmeg. Continue cooking over low heat until the butter melts.
Remove from heat and add the other half of the blueberries. Set this aside.
Butter a 13- by 9-inch glass baking dish and preheat the oven to 350 degrees. Remove phyllo from the plastic wrapper, leaving it in a tight roll. Cut the dough in ¼-inch slices.
Separate rolls into loose shreds. Place one half of the phyllo in a large bowl. Gradually and lightly drizzle half of the melted butter over the shreds. With your hands, toss to coat.
Place coated phyllo dough in bottom of the baking pan. Spread all of the cooled blueberry mixture over the phyllo.
In a bowl, butter the remaining half of the phyllo dough, tossing with your hands to coat the dough. Place this over the layer of blueberries, covering completely. Cover loosely with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking until the phyllo is crispy, 25 to 30 more minutes.
Remove the strudel from the oven and cool. To serve, dust lightly with confectioners' sugar or top with whipped cream or whipped topping. Serve warm or at room temperature.
Blueberry Purse
1 box phyllo dough
4 cups fresh blueberries (or frozen)
6 tablespoons white sugar
2 tablespoons cornstarch
1 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon almond extract
Melted butter to brush onto phyllo dough
Thaw phyllo according to package directions. Rinse and drain berries. In a large mixing bowl, stir together sugar, cornstarch and zest. Stir in berries gently. Mix until well-combined. Sprinkle with lemon juice and extract and stir well.
To assemble: line one 9-inch pie plate with a sheet of phyllo. Add blueberry mixture. Brush overhanging phyllo with butter and fold over berries to form a package. Line a second pie plate with second sheet of phyllo. Invert berry package from first pie plate into second plate. Brush overhang with butter again and fold over package. Continue in this manner until 6 sheets of phyllo dough are used.
Preheat oven to 350. Spray cookie sheet with nonstick cooking spray. Make a large rectangle on cookie sheet using 4 phyllo sheets. Overlap sheets so each overlaps in the middle and each sheet makes up one of the four corners of the rectangle. Brush all over with butter.
Flip berry package onto center of rectangle and gather up dough by the corners and twist a ruffled topknot in the center. Bake 30 minutes and serve with confectioners' sugar.
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