Blueberry Strudel Bites

Blueberry Strudel Bites 

 

 

 

 

 

 

 

 

 

  

 

 

 

This easy Strudel recipe is probably one of the best desserts to feed a crowd! 1 sheet of puff pastry makes 30 bite-sized pieces.  I make them with any fruit jam or preserves like blueberry or strawberry or even apple or peach pie filling. Simple to make and always a crowd pleaser.  

Blueberry Strudel Bites

1 sheet of Puff Pastry thawed

1/3 cup of blueberry preserves or jam or pie filling

1 teaspoon cornstarch

1 Tablespoon of milk

Turbinado sugar for tops

Lay out sheet of puffed pastry on a sheet of parchment paper. If necessary, roll the dough to a 15 x 10-inch rectangle. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut 3-inch wide strips going down. Then cut about 1 1/2-inch strip going across.  Mix together the jam and cornstarch until smooth.  Fill each center of dough with a small dollop of the jam mixture.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold in the right side of dough towards the center, pinching down the edge, then roll over towards the end and pinch down the remaining edge to seal the dough. 

 

 

 

 

 

 

 

 

 

 

Place onto a large baking sheet and continue working with the remaining dough and making more bites. When finished, brush the tops with milk. Then generously sprinkle sugar over the tops. Make two small slits on the top of each bite and bake in a preheated 400° oven for 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Place onto a large baking sheet and continue working with the remaining dough and making more bites. When finished, brush the tops with milk. Then generously sprinkle sugar over the tops. Make two small slits on the top of each bite and bake in a preheated 400° oven for 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Make any flavor....peach, strawberry, blueberry or apple. 

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Vanilla Lush

I love no bake desserts...especially the ones that have layers of whipped cream and pudding and a cookie or graham cracker crust.  I love all of them including the one they call Chocolate Lasagna, and Lemon Lush, or Strawberry Divine.  But I am a lover of vanilla and I could never find anything like a Vanilla Lush.  I decided to make one of my own.  I made it just like I wanted it, a cookie crust, vanilla pudding, whipped topping and white chocolate chips.  The perfect Vanilla dessert!

Vanilla Lush

    1 package (36 cookies) Golden Oreos, finely crushed

    6 tablespoons butter, melted

    1 (8 oz.) cream cheese, softened

    ¼ cup sugar

    2 tablespoons cold milk

    1 (12 oz.) container of Cool Whip, divided

    2 (3.4 oz.) boxes instant vanilla pudding

    3 ¼ cups of whole milk, cold

    1 bag white chocolate chips

In a large bowl, combine crushed cookies and melted butter and mix well until crumbs are moist. With your fingers, press the crumbs into an ungreased 9 x 13 inch baking dish. Place the pan in the refrigerator for 10 minutes.

In a medium bowl, using a hand mixer, mix the cream cheese until light and fluffy. Add 2 tablespoons of milk and the sugar and mix well.  Using a rubber spatula or wooden spoon, fold in 1 and ¼ cups of the Cool Whip.  Using a spatula spread this mixture over the cookie crust.

 

Pour the cold milk in a medium sized bowl and add the two boxes of vanilla pudding. Using a wire whisk, whip the pudding mix until it starts to thicken.  Set aside and let the bowl of pudding rest for about five minutes so it can firm up a little more.  Then spread the pudding mixture on top of the Cool Whip/cream cheese mixture.

Finally, spread the remaining Cool Whip on top as your final layer.  Sprinkle with white chocolate chips and place into the freezer for an hour.  Store leftovers in the freezer or refrigerator depending on the texture you like.

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Peaches and Cream Cheesecake Pie

 Peaches and Cream Cheesecake Pie

Maybe there’s room for just one more peach dessert. One that's so wonderful and so easy to make that you might just make all year round or anytime you feel like it.  I bet you do!  Take one bite and you will so thank me for this recipe. This is a keeper! 

Peaches and Cream Cheesecake Pie

2 cups graham cracker crumbs

6 tablespoons unsalted butter (melted)

8 ounces cream cheese (room temperature)

1 (14.5 ounce) can sweetened condensed milk

1 (16 ounce) bag frozen peaches

Spray a pie pan with nonstick spray.  Remove peaches from freezer and slice into bite sized pieces, leaving a few sliced peaches whole. 

In a medium bowl, combine the graham cracker crumbs and butter until you have coarse crumbs. Press tightly into the bottom of the prepared pie pan. I use the bottom of a glass or cup to pack the crumbs down.

In a large bowl, whisk together the cream cheese and sweetened condensed milk until smooth and creamy. Scrape the sides of the bowl. 

Pour the peach mixture over the graham cracker crust and spread the top out into an even layer.  Arrange the remaining whole slices on top of the pie.

Place pie in freezer for at least 4 hours or overnight.  Remove from freezer about 15-20 minutes before serving.

To serve, dip  your knife into hot water and cut into slices.  Pie will be the consistency of ice cream.

Close your eyes and think about the summer that got away!  So good! 

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