We needed the rain, the back yard/garden was brown and already after a few days of rain the grass is already turning green. As green is my favorite color I’m all for rain and green grass. Let’s just hope we get more sun soon!
Not 100% sure when I decided to also use blueberries, but it was only a matter of time before the idea of adding cream cheese came about. The longest part of this recipes is the cooling of the blueberry mixture. Either make it before hand or buy blueberry pie filling.
These are actually pretty big as well so be sure you have people to share with, half was plenty for me!!
Blueberry Cheesecakes Strudels360g fresh blueberries
2 tablespoons of corn flour
pinch of salt
12 filo (phyllo) pastry sheets
about 100g unsalted butter, melted
280g cream cheese, whipped with 1 tablespoon sugar
In a medium saucepan boil the blueberries, sugar, corn flour, and salt until the berries have burst and it has thickened. Cool completely.
Heat oven to 205C and line a baking sheet with greaseproof paper. Cover the pastry sheets with clingfilm and a damp towel. On a work surface lay the first sheet of pastry with the short side facing you, brush with the melted butter. Lay a second sheet on top and brush with butter before laying a third sheet on top. Gently spread 1/4 of the whipped cream cheese on top leaving a decent border around the edges. Then spread 1/4 of the cooled blueberry mixture on top. Fold the short end of the pastry nearest you up and then fold in the sides before rolling up. Lay seam side down on the prepared baking sheet. Repeat again until all the pastry sheets are used will make 4 in total. Use the leftover melted butter on the top and sprinkle a little sugar on top of each. Cut 2 slices into each as a vent before baking in the preheated oven for 15-20 minutes.