Don't overfill the pastry as I did and grease the pans.
The original recipe does not mention greasing the pans
so I added it to the recipe here.
so I added it to the recipe here.
1 6oz container of Blackberries
2/3 cup Powdered Sugar
2 teaspoons Cornstarch
Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, stirring constantly, until sauce is heated through and thickened, about 1 minute.
Strudel:
Either buy pastry puff or make your own. To make it yourself I recommend the Lamedon Puff Pastry.
If you have a pastry crust or making your own this is how to fill and cook your strudel:
- Roll and cut the dough: When ready to bake, begin the oven preheating to 425°F. Roll out the puff pastry dough to between 1/4 and 1/8 inches thick. Use the dough as is to make a large tart, or cut the dough into whatever shapes you need. Transfer them to greased tart pans or baking sheets. Fill with your planned filling. If the dough feels very soft and warm at this point, chill for another 30 minutes before baking.
- Bake for 10 minutes at 425°F.
- Lower the oven temperature to 375°F and continue baking until dry, crisp, and deep golden-brown - about 20 to 25 minutes.
- Cool completely: Baked puff pastry is at its crispiest best the same day it's made, but will keep quite well in airtight containers for a few days.
Source: All Recipes
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