Blueberry & Brie Strudel - E.D.SMITH®

Blueberry & Brie Strudel

Crisp on the outside, warm and fruity sweet on the inside, this quick crowd-pleasing dessert can be served as is or à la mode.
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 45 minutes
Difficulty Level Intermediate
Servings 8


  • 1/2 cup (125 mL) toasted fine bread crumbs
  • 1/2 cup (125 mL) finely chopped walnuts
  • 1/4 cup (60 mL) brown sugar
  • 8 sheets phyllo pastry thawed
  • 1/4 cup (60 mL) melted butter
  • 1 cup (250 mL) E.D.SMITH® Blueberry Pie Filling
  • 1 tsp (5 mL) lemon zest
  • 4 oz (125 g) Brie cheese, sliced


  • Preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
  • Stir together bread crumbs, walnuts and sugar. On work surface, working quickly with one phyllo sheet at a time, brush lightly with melted butter and scatter with some of the bread crumb mixture. Repeat, stacking sheets on top of each other until all 8 sheets are stacked together.
  • Stir together pie filling and lemon zest; divide and spread along long edge of prepared phyllo and top with sliced Brie. Roll up firmly, jelly-roll style; place seam side down on prepared pan and brush top with remaining butter.
  • Bake for about 25 minutes or until golden and filling is bubbly. Let stand for 30 minutes before slicing.
  • Per 1/8 recipe: Calories 300, Fat 16g, Saturated Fat 7g, Cholesterol 30mg, Sodium 270mg, Carbohydrate 33g, Fibre 2g, Sugars 13g, Protein 7g


  1. Use cherry pie filling for a different flavour if desired.
Type Pastries
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Thanksgiving, Autumn & Halloween