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
Ingredients
- Fast Puff Pastry Dough
- Blueberry and Bitters Filling (recipe follows)
- 1 large egg (50 grams), lightly beaten
- Blueberry Bitters Glaze (recipe follows)
Instructions
- Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.
- 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.
- 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.
- 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
Ingredients
- 1 cup (320 grams) Blueberry Preserves (recipe follows)
- 2 teaspoons (10 grams) Angostura Orange Bitters
Instructions
- In a small bowl, whisk together Blueberry Preserves and bitters until combined. Use immediately.
Blueberry Preserves
Makes 1½ cups
Ingredients
- 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
Instructions
- 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.
- 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.
- In a small bowl, stir together cornstarch and ¼ cup (60 grams) water.
- 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
Ingredients
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (40 grams) Blueberry and Bitters Filling (recipe precedes)
- 2 tablespoons (30 grams) whole milk
Instructions
- In a small bowl, whisk together all ingredients until combined. Use immediately.
