Wild Blueberry Almond Strudel
Submitted by: dahan2444618
Blueberries, goat cheese and almond paste, in a rich filo crust, topped with honey roasted almonds.
Ingredients
- 1 cup fresh blueberries
- 1/4 cup dried wild blueberries
- 5 oz wild blueberry preserves
- 2 1/2 oz mild goat cheese
- 2 1/2 oz almond paste
- 8 sheets of filo pastry
- Almond oil for brushing pastry
- 1/2 cup honey roasted almonds, lightly crushed
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Method
Heat fresh and dried blueberries and preserves in a sauepan and boil 5 minutes until slightly thickened. Remove from heat and cool. Beat goat cheese and almond paste and set aside. Lay out 1 sheet of filo, brush with oil and sprinkle lightly with almonds. Top with another sheet of filo. Continue this until you have 6 sheets stacked. Spread cheese and almond mixture on top of the stack leaving a 1 inch border around the outside. Add bluberry mixture and then 2 sheets of filo, oiling each layer. Fold short sides in 1 inch and then roll from the long side until all rolled up. Lay seam side down on a non-stick pan or cooking sheet and brush with oil and sprinkle with almonds. Bake at 400 degrees for 20-25 minutes until browned, then let rest for 10 minutes before slicing across into slices 1 1/2 to 2 inch wide. Serve warm with whipped cream or ice cream.
Notes:
Number of Servings: 8
Submitted by: dahan2444618 ( See all of dahan2444618 Recipes )
