Blackberry Strudel


We wrapped homemade jam in store-bought phyllo dough for a deliciously simple, flaky strudel.

Blackberry 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
  1. Preheat oven to 350°. Place an oval-shaped cast-iron dish in the oven to preheat for 10 minutes.
  2. 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.
  3. Carefully remove pan from oven, and pour remaining melted butter in bottom of pan. Gently place strudel in pan.
  4. Bake for 30 minutes. Let cool completely in pan. Sprinkle with confectioners’ sugar just before serving, if desired.

Blackberry Jam
  • 1 pound fresh blackberries
  • 1¼ cups granulated sugar
  • 1 lemon, juiced
  • ¼ cup cornstarch
  • ¼ cup confectioners’ sugar
  1. 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.
  2. 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.