We wrapped homemade jam in store-bought phyllo dough for a deliciously simple, flaky strudel.
- 6 sheets frozen phyllo pastry, thawed according to package directions
- ½ cup unsalted butter, melted
- ½ cup panko (Japanese bread crumbs)
- Blackberry Jam (recipe follows)
- Garnish: confectioners’ sugar
- Preheat oven to 350°. Place an oval-shaped cast-iron dish in the oven to preheat for 10 minutes.
- Brush one sheet of phyllo with melted butter; top with a second sheet of dough. Brush second sheet of dough with melted butter, and sprinkle with 1 to 2 tablespoons bread crumbs. Repeat layers twice. Brush final pastry sheet with melted butter. Gently spread ½ to ¾ cup Blackberry Jam onto dough. Roll up dough, jelly roll-style, pinching seam to seal.
- Carefully remove pan from oven, and pour remaining melted butter in bottom of pan. Gently place strudel in pan.
- Bake for 30 minutes. Let cool completely in pan. Sprinkle with confectioners’ sugar just before serving, if desired.
- 1 pound fresh blackberries
- 1¼ cups granulated sugar
- 1 lemon, juiced
- ¼ cup cornstarch
- ¼ cup confectioners’ sugar
- In a medium saucepan, bring blackberries, granulated sugar, and lemon juice to a boil over medium-high heat. Cook, stirring frequently, for 5 minutes. Reduce heat to medium-low; cook until reduced and thickened, about 45 minutes. Remove from heat.
- In a small bowl, stir together cornstarch and confectioners’ sugar. Add cornstarch mixture to blackberry mixture, whisking to combine. Let cool for 30 minutes before using or transferring to a clean jar with a tight-fitting lid. Jam will keep refrigerated for up to 2 weeks.