Blueberry and Bitters Strudels

Consider these the blueberry cordials of pastry. Orange bitters, used as an aromatic flavor enhancer in many cocktails, gives the filling in this strudel a boost as the refreshing citrus notes brighten our blueberry preserves. 

Blueberry and Bitters Strudels
Makes 10
  • Fast Puff Pastry Dough
  • Blueberry and Bitters Filling (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • Blueberry Bitters Glaze (recipe follows)
  1. Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.
  2. On a lightly floured surface, roll half of Fast Puff Pastry Dough into a 26x7-inch rectangle. Using a ruler and a sharp knife, cut dough into 10 (5x3-inch) rectangles, trimming dough as needed. Repeat with remaining dough. Place half of rectangles on prepared pans.
  3. Fill half of each rectangle with 1 tablespoon Blueberry and Bitters Filling, leaving a ¼-inch border on all sides. (Reserve remaining filling for Blueberry Bitters Glaze.) Brush egg wash around outside edges. Top with remaining rectangles, and crimp with a floured fork to seal.
  4. Bake for 15 minutes. Let cool completely. Spread 1½ tablespoons Blueberry Bitters Glaze onto each tart. Store in an airtight container at room temperature for up to 2 days.

Blueberry and Bitters Filling
Makes 1 cup
  • 1 cup (320 grams) Blueberry Preserves (recipe follows)
  • 2 teaspoons (10 grams) Angostura Orange Bitters
  1. In a small bowl, whisk together Blueberry Preserves and bitters until combined. Use immediately.

Blueberry Preserves
Makes 1½ cups
  • 2½ cups (425 grams) fresh or frozen blueberries, roughly chopped
  • 1½ cups (300 grams) granulated sugar
  • ¼ cup (32 grams) cornstarch
  • ¼ cup (60 grams) water
  1. In a medium heavy-bottomed saucepan, cook blueberries and sugar over medium heat until sugar is dissolved. Increase heat to medium-high, and bring to a boil. After berries have softened, use a potato masher to press berries just enough to release some of their juices and partially break up the berries, keeping the texture chunky.
  2. Continue to boil mixture, stirring frequently to prevent scorching on bottom of pan. Mixture will foam up and expand, and then shrink back as it cooks. Use a metal spoon with a thin edge to skim foam from surface and discard.
  3. In a small bowl, stir together cornstarch and ¼ cup (60 grams) water.
  4. Continue boiling until mixture thickens to a slow bubble and registers 215°F (102°C) on a candy thermometer. Stir in cornstarch mixture, and boil for 1 to 2 minutes, stirring constantly. Mixture will thicken. Pour preserves into jars or plastic containers, and refrigerate for at least 1 hour before using. Preserves will keep refrigerated for up to 2 months or frozen for up to 6 months in a jar with a tight fitting lid.

Blueberry Bitters Glaze
Makes 1 cup
  • 1 cup (120 grams) confectioners’ sugar
  • 2 tablespoons (40 grams) Blueberry and Bitters Filling (recipe precedes)
  • 2 tablespoons (30 grams) whole milk
  1. In a small bowl, whisk together all ingredients until combined. Use immediately.


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