Blueberry Strudel

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/2 cup cold water
• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest (optional, for added citrus flavor)
• A pinch of salt (to enhance the sweetness and balance the flavors)
• 1 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (for added creaminess)
• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon
• A pinch of nutmeg (optional, for a hint of spice)
• 1 tablespoon sliced almonds (optional, for a crunchy finish)

Instructions

1. Prepare the Pastry Dough: In a large bowl, combine the all-purpose flour and salt. Add the chilled, diced butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Knead the dough gently on a floured surface until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
2. Make the Blueberry Filling: In a saucepan over medium heat, combine blueberries, granulated sugar, lemon juice, and cornstarch. Stir frequently until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and let cool. Stir in the lemon zest after cooling for an extra burst of freshness.
3. Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully incorporated and creamy. Add in the heavy cream for a silkier texture.
4. Roll Out the Dough: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a thin rectangle, about 12x16 inches. Transfer the dough onto a baking sheet lined with parchment paper.
5. Fill the Strudel: Spread the cream cheese mixture evenly across the center of the dough, leaving about 2 inches of space on each side. Spoon the blueberry filling over the cream cheese layer, distributing it evenly.
6. Fold and Seal the Strudel: Fold the sides of the dough over the filling, then fold the top and bottom edges, sealing the strudel well. Brush the strudel with the beaten egg and sprinkle with sugar, cinnamon, and a touch of nutmeg if using. Add sliced almonds for a final touch.
7. Bake to Perfection: Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky. Allow the baked strudel to cool on a wire rack before slicing.