Blueberry Bird's Nest Strudel
Experience the delightful crunch and subtle sweetness of Blueberry Bird's Nest Strudel, a visually stunning and flavor-packed dessert that will elevate any occasion. This easy-to-make treat combines flaky layers of buttery phyllo dough with a creamy ricotta cheese filling, fresh blueberries, and a hint of zesty lemon for a perfect balance of textures and flavors. Twisted into charming bird’s nest shapes and topped with slivered almonds, these strudels bake to golden perfection in just 25 minutes. Finished with a light dusting of powdered sugar, they’re as elegant as they are delicious. Perfect for brunches, teatime, or an impressive dinner-party finale, this recipe is a surefire crowd-pleaser.
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Ingredients
- 10 sheets phyllo dough sheets
- 120 grams unsalted butter, melted
- 250 grams fresh blueberries
- 200 grams ricotta cheese
- 50 grams granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 20 grams powdered sugar
- 50 grams slivered almonds
Directions
Step 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Step 2
In a mixing bowl, combine the ricotta cheese, granulated sugar, lemon zest, vanilla extract, and ground cinnamon. Mix until smooth and set aside.
Step 3
Lay one sheet of phyllo dough on a clean, dry surface. Brush it lightly with melted butter, then layer a second sheet on top. Repeat this process until you have 5 layers stacked together.
Step 4
Spread half of the ricotta mixture evenly across the middle of the phyllo stack, leaving a 5 cm (2-inch) border on all sides.
Step 5
Sprinkle half of the fresh blueberries over the ricotta filling, then top with a handful of slivered almonds.
Step 6
Fold the edges of the phyllo over the filling to enclose it, then roll the pastry into a log. Gently twist the log into a spiral shape to resemble a bird's nest. Transfer it to the prepared baking sheet.
Step 7
Repeat the process with the remaining 5 sheets of phyllo dough, ricotta mixture, blueberries, and almonds to create a second strudel.
Step 8
Brush the tops of both strudels with melted butter and sprinkle with a pinch of granulated sugar.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crisp.
Step 10
Remove from the oven and allow to cool for 10 minutes. Dust with powdered sugar before serving.
Nutrition Facts
| Serving size | (897.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2417.8 |
| Total Fat 149.7g | 0% |
| Saturated Fat 76.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 384.6mg | 0% |
| Sodium 1355.5mg | 0% |
| Total Carbohydrate 237.0g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 97.7g | |
| Protein 49.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 980.3mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 933.7mg | 0% |
Source of Calories