Blueberry Strudels

Directions

1. 1
   In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil.
2. 2
   Lower the heat and simmer 3 to 4 minutes, stirring occasionally.
3. 3
   Transfer to a medium bowl and let cool completely.
4. 4
   Preheat the oven to 400 degrees F. Butter a sheet pan.
5. 5
   Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
6. 6
   Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter.
7. 7
   Top with 2 more phyllo sheets, brushing each sheet with butter.
8. 8
   Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides.
9. 9
   Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely.
10. 10
    Roll up the phyllo to form a strudel, about 4 by 2 inches.
11. 11
    Transfer, seam-side down, to the prepared sheet pan.
12. 12
    Brush the top with some butter and sprinkle with sugar.
13. 13
    Using a paring knife, cut 2 vents across the top of the strudel.
14. 14
    Repeat with the remaining ingredients.
15. 15
    Bake until golden brown and crisp, 15 to 20 minutes.
16. 16
    Transfer to a rack and cool 20 minutes.
17. 17
    Serve immediately.