Traditionally strudel is a type of pastry made of many layers of very thin dough spread with a filling. It’s rarely made at home because of the time and complexity it requires. Phyllo pastry from the refrigerator section of the supermarket is a wonderful substitute. The fresh wild blueberries in this strudel make it extra special. Serve with Mango Coulis.
1. Preheat the oven to 375°F. Spray a large cookie sheet with vegetable spray.
2. In a bowl, stir together mango, wild blueberries, sugar, flour, and cinnamon.
3. On a work surface, layer one sheet of phyllo on top of the other. Spray the surface with vegetable spray. Top with two more sheets of phyllo. Spray. Top with the last two sheets of phyllo. Spread the filling over the surface, leaving a 1-inch border on all sides. Starting at the short end, roll the phyllo several times away from you. Fold the left and right edges of phyllo in and over the filling. Continue to roll the strudel. Transfer it to the cookie sheet, seam side down. Spray the entire strudel.
4. Bake in the centre of the oven for 25 to 30 minutes or until it is golden and crisp.
2 cups (approximately 1 large) diced fresh mango 2 cups wild blueberries
1/3 cup granulated sugar
2 tbsp all-purpose flour
1/2 tsp ground cinnamon
6 sheets phyllo pastry
Nutritional Analysis per Serving
Protein 1.7 g
Fat 2.8 g
Saturated Fat 1.7 g
Carbohydrates 33 g
Cholesterol 0 mg
Fiber 2.4 g
Nutrition Watch: The fresh fruits in this strudel supply an abundance of vitamins and other nutrients, as well as containing very little to no fat.