This recipe makes 2 strudels:
1 pack phyllo dough, thawed and at room temperature (you will only use 12 sheets)
1/2 pound butter, melted
about 12 tablespoons sugar
For the filling:
4 cups fresh blueberries
3/4 cup sugar
zest of half of a small lemon
5 tablespoons corn starch
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon unsalted butter
pinch of salt (about 1/8 - 1/4 teaspoon)
1 cup Greek yogurt
1/4 cup powdered sugar
Preheat oven to 400 degrees.
Begin by making the blueberry filling. Place one cup of the blueberries in a small saucepan with the sugar, salt, lemon juice, lemon zest, butter and corn starch. Cook over medium heat until the juices release. Keep mixing and mashing the berries. This will create a beautiful, thick blueberry sauce. Remove from heat.
Add the remaining 4 cups of blueberries to the sauce and mix well. Set aside.
Prepare the phyllo sheets. Keep two towels ready; a damp one and a dry one. Cover the phyllo dough first with the dry towel and then with the damp towel. This will keep them from drying out and crumbling.
Place one sheet of phyllo on a baking sheet lined with parchment paper. Drizzle some melted butter on it and brush all over. Sprinkle about a tablespoon of sugar over the entire phyllo sheet and repeat this step with 5 more sheets.
Brush melted butter around the border of the stacked phyllo sheets.
Place half of the blueberry filling in the center. Fold the phyllo over the filling like a letter. Press the sides down.
Brush the top with more melted butter and sprinkle with sugar.
Repeat the same steps to form the second strudel.
Place in the center rack of your oven.
Reduce heat to 350 degrees and bake for 35-40 minutes or until golden brown.
Allow to cool 15-20 minutes before serving.
Prepare the yogurt sauce by whisking the Greek yogurt and the sugar together until combined. Zest a lemon over the yogurt and serve!