Lemon Blueberry Phyllo Twist Pastries
Lemon Blueberry Phyllo Twist Pastries
Ingredients
For the Blueberry Filling
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Phyllo Pastries
- 1 package frozen phyllo dough, 16 ounces, thawed according to package directions
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature. Once thawed, keep it covered with a damp cloth to prevent it from drying out.
⏱️ 10 min
- 2
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 3
In a medium bowl, combine the fresh blueberries, granulated sugar, lemon zest, lemon juice, and cornstarch. Stir gently until the blueberries are evenly coated. Set aside.
⏱️ 5 min
- 4
Lay one sheet of phyllo dough on a clean, dry surface. Lightly brush the entire surface with melted butter. Place a second sheet of phyllo dough directly on top and brush with more melted butter. Repeat this process with two more sheets, creating a stack of four buttered phyllo sheets.
⏱️ 5 min
- 5
Spoon approximately 1/4 of the blueberry filling in a line along one long edge of the stacked phyllo sheets, leaving about a 1-inch border. Carefully roll the phyllo dough tightly over the filling to form a long log. Gently twist the log several times to create a spiral effect, then transfer it to the prepared baking sheet.
⏱️ 5 min
- 6
Repeat step 4 and 5 three more times with the remaining phyllo dough and blueberry filling, creating a total of four twisted pastries. Ensure there is some space between each pastry on the baking sheet.
⏱️ 5 min
- 7
Bake the phyllo twists for 18 to 22 minutes, or until they are golden brown and crisp. The filling should be bubbly.
⏱️ 20 min•🌡️ 375
- 8
Remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Phyllo Twist Pastries
Ingredients
For the Blueberry Filling
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Phyllo Pastries
- 1 package frozen phyllo dough, 16 ounces, thawed according to package directions
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature. Once thawed, keep it covered with a damp cloth to prevent it from drying out.
⏱️ 10 min - 2
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 3
In a medium bowl, combine the fresh blueberries, granulated sugar, lemon zest, lemon juice, and cornstarch. Stir gently until the blueberries are evenly coated. Set aside.
⏱️ 5 min - 4
Lay one sheet of phyllo dough on a clean, dry surface. Lightly brush the entire surface with melted butter. Place a second sheet of phyllo dough directly on top and brush with more melted butter. Repeat this process with two more sheets, creating a stack of four buttered phyllo sheets.
⏱️ 5 min - 5
Spoon approximately 1/4 of the blueberry filling in a line along one long edge of the stacked phyllo sheets, leaving about a 1-inch border. Carefully roll the phyllo dough tightly over the filling to form a long log. Gently twist the log several times to create a spiral effect, then transfer it to the prepared baking sheet.
⏱️ 5 min - 6
Repeat step 4 and 5 three more times with the remaining phyllo dough and blueberry filling, creating a total of four twisted pastries. Ensure there is some space between each pastry on the baking sheet.
⏱️ 5 min - 7
Bake the phyllo twists for 18 to 22 minutes, or until they are golden brown and crisp. The filling should be bubbly.
⏱️ 20 min•🌡️ 375 - 8
Remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar before serving.
⏱️ 10 min