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Home » Recipes » Phyllo Pastry with Blueberry Filling
Courtesy of:
Crash My Kitchen 
Episode:
The Pie's the Limit 
Host:
Corbin Tomaszeski  
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Phyllo Pastry with Blueberry Filling

Yield:  4


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Ingredients:

Phyllo Pastry with Blueberry Filling

  • 6 sheets phyllo pastry
  • 2 tbsp butter, melted and placed in a small pray bottle
  • 1 cup blueberry juice
  • 1 x apple, sliced
  • 1 tbsp butter
  • 2 cups fresh blueberries
  • 3 tbsp maple syrup
  • 1 tsp ground cardamom
  • 2 tbsp corn starch
 
Directions:

Phyllo Pastry with Blueberry Filling

  1. Preheat oven to 375°F
  2. In a small sauce pan over medium heat add the blueberry juice and reduce until syrupy. Remove from heat. Reserve.
  3. In a pan over medium head add the apples with butter. Sauté for 2 minutes then add the blueberries, maple syrup and cardamom. Cook until the blueberries puff up, about 3 minutes. Remove from heat. Reserve.
  4. In a small bowl whisk cornstarch and blueberry juice until evenly combined. Stir mixture into the apples and blueberries, cook until the cornstarch starts to thicken the mixture, 1 minute. Remove from heat and allow to cool.
  5. Lay out pastry sheets and keep covered with a damp cloth. Take one sheet and spray with butter. Top with another sheet and spray again. Repeat one more time. Cut the 3 pastry sheets in half.
  6. Place the fruit on the middle of the pastry sheet. Fold the ends over and roll the filling until a nice cylinder is achieved.
  7. Bake until golden brown and crispy. Approximately 15 minutes