Homemade delights to share with people you like!

Today's recommendation is Blueberry Strudels! Here's my editted version of the recipe I found, with my comments **in italics**

INGREDIENTS

4 1/2 cups fresh or unthawed frozen blueberries **Used one bag frozen blueberries**
2/3 cup sugar
1 tablespoon freshly squeezed lemon juice **Used lemon juice from a container**
1 teaspoon pure almond extract **Didn't have, so left out, but I'm sure would be tasty**
12 (17 by 12-inch) phyllo sheets, thawed **Purchased in the frozen section of the store, near the blueberries**
1/2 cup unsalted butter, melted

METHOD

To make the filling, combine the blueberries, sugar and cornstarch in a heavy saucepan over medium heat. **Cornstarch isn't mentioned in the ingredient list, so I used 1 T. Turned out fine, but I recommend using 2 T instead to make it a bit thicker** Boil for 2 minutes. Remove from the heat and stir in the lemon juice. Let the filling cool for 10 minutes, then add the almond extract. You should have 2 cups of filling.

Cut the phyllo sheets in half. Cover dough with plastic wrap and a slightly damp kitchen towel to prevent the dough from drying out. **I didn't, and the edges did dry a little bit. Not a big deal imho, though**

Preheat oven to 400°F. Grease a baking sheet with butter and set aside. **I just put a sheet of parchment paper over the baking sheet, which was much cleaner and easier**

Place 1 sheet of phyllo on work surface **again, parchment paper** with short side facing you, and brush with melted butter. **I used a pastry brush, which was about $3 and worth the money!** Continue until stack contains 4 layers. Top with 1/3 cup filling. Fold short side up over filling and fold up the sides. Roll dough to form a strudel that measures 4 1/2 by 2 1/2 inches. **Mine were thinner**

Once rolled brush all sides with melted butter. **After the butter, I sprinkled some granulated sugar on top, which is a nice treat!** Transfer to prepared baking sheet. Repeat this process with remaining phyllo and filling to make strudels. Bake strudels for 20 to 25 minutes, until crisp and light brown. Transfer to a wire rack to cool. Serve warm.

Yield: 6 strudels

**The original recipe also recommends drying and crumbling more phyllo sheets into the center of the strudel. I didn't particularly cotton to this concept, so I left it out. However, you can look at the original recipe if you want at http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/blueberry_strudel.html
I should give 'em credit anyway! It was delicious!

Life's going okay for me. I'm trying to get all the papers in to start my official internship period, which is way too complicated. But it looks like I'll get credit for all the work I've done so far, which is awesome. Yay!