Step-by-Step Guide to Make Ultimate California Farm Blueberry Strudel
Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Ultimate California Farm Blueberry Strudel. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from California Farm Blueberry Strudel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Blueberry Strudel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Blueberry Strudel is 8 desserts, 2” x 4” pieces. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Blueberry Strudel estimated approx 1 1/2 hour.
To get started with this particular recipe, we must first prepare a few ingredients. You can have California Farm Blueberry Strudel using 11 ingredients and 4 steps. Here is how you cook it.
We get tart or sweet, juicy, large fresh Mission Blueberries in May and June, and make 8” x 8” square strudels for the year, they freeze well, reheat in an hour. If Tart, we add ginger syrup or maple syrup. If Sweet, we add only breadcrumbs to bind the blueberyy juices for a fresh tasting filling.
Ingredients and spices that need to be Make ready to make California Farm Blueberry Strudel:
- 2 pounds fresh ripe large blueberries, like Mission blueberries
- Tbs breadcrumbs, optional Tbs ginger syrup or maple syrup
- 250 grams (half pound) bread flour
- Tsp seasalt
- 100 milliliters cold water
- 2 Tbs lemon juice, zest of one lemon or lime
- Tbs olive oil or whipped eggwhite for glaze
- 4 Tbs certified california olive oil
- Tbs powdered sugar to decorate
- Cost: in season, blueberries are $4 a pound, other ingredients, 40 cents, $1.10 per person
- Equipment: sauce pan to bring blueberries to burst, 9” x 12” baking pan, parchment paper, rolling pin, wax paper to freeze
Instructions to make California Farm Blueberry Strudel
- Make the filling: mix 2 pounds ripe blueberries with zested lemon or lime peel in medium saucepan, heat till berries begin to burst, add Tbs bread crumbs to absorb the juices, cool. Taste. If too tangy, add Tbs ginger or maple syrup.
- Make the strudel pastry dough: put half of 250 grams flour in bowl, indent, pour 4 Tbs olive oil, 2 Tbs lemon juice, tsp seasalt, drizzle in 100 ml warm water, mix till smooth batter. Add other half of flour, mix, till eleastic. Hand press into firm ball, shrinkwrap, rest an hour.
- Divide dough in four equal parts, roll out on flour dusted surface to 8” x 12” squares. Put sheet of parchment paper inside bottom of baking sheet. Layer dough sheets on top, one end hanging over 4” over each edge.
- Cooled blueberry filling should be firm by now, spread on top half of dough in baking sheet, 8 inches long, fold dough over edges of filling, fold carefully so all ends are closed. Put in preheated 375F degree oven, bake one hour. Brush top and sides with egg wash, or olive oil, bake five to ten more minutes till shiny and golden. Do not cut till cooled. Sprinkle with powdered sugar. Before serving or freezing, cut in half lenghtwise, then 2” slices. Freezes well. Enjoy
While this is certainly not the end all be guide to cooking fast and simple lunches it is great food for thought. The hope is that this will get your own creative juices flowing so you are able to prepare excellent lunches for the own family without the need to accomplish too terribly much heavy cooking in the process.
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