Monday, 14 November 2016

Vanillian Diet #5: Eggless Blueberry Strudels

Hey Guys!
Vanilla Here.

Its been a rough year in general. I've never been away from home so many times and have a stressful education year. It has been atleast 2 days since my trip to China and just before that a gruesome physical camp so I decided to get off my butt and post. I've also realized how much my recipes (especially eggless ones) are trending and enjoyed by you guys so I decided to get another eggless recipe for you peeps to enjoys!

Lately, I've been able to bake more often and came up with many tasty creations. Let me know in the comments which ones you want me to create and I'll be up to it! I will keep continuing to try my best when it comes to posting more often as I am still getting adjusted to the whole education routine.  I've just been through a bad time but yet determined to post and let you guys have more insight to my (not exactly famous) baking experiments and definitely be trying to post my trip to Sichuan, China  as well as my new year reading list plus literary round up of 2016 (The end is here already!)

Ingredients Required:

For shortcrust pastry:

1.5 cup butter

3 cups flour (a.p)


0.75 cup sugar

Milk (for brushing)

Cold Water (as required)

For Filling:

2 cups blueberries

1 Orange's juice

1 tsp confectioner's sugar (aka powdered sugar or icing sugar)

Paraphernalia/ Ingredients required:

Rolling pin

Silicon brush


2 bowls

Cling wrap

Your hands (tough huh?)


1. Make the shortcrust pastry by mixing the dry ingredients together.

2. Cut the cold butter into cubes and rub it into the dry ingredients until it reaches a breadcrumb               consistency.

3. Make a well in the middle and slowly add in cold water and mixing it into the dry ingredients.

4. Using your hands, bring together the ingredients until a dough is formed.

5. Wrap it into cling film and chill it for 15 to 30 minutes.

6. While the dough is chilling, make the filling by slicing the blueberries into halves.

7. Maserate the berries in sugar and orange juice {A form of marinating. Just add the ingredients and     let it have some time to sit and infuse the flavors.}

8. Once the dough is cold and chilled, roll out bit by bit and form into a rectangle.

9.  You can fill it like a normal strudel and brush with milk on top before baking it or you can braid it      [as pictured above]

10. Let it bake at 180 d.c for 20 minutes or until it is well cooked. [Vanilla Note: You can dust with           icing sugar on top after it is cooked]

To braid the strudel: After you rolled the dough into a rectangle, use your knife and slowly slit the                                         sides of the rectangle horizontally, leaving a gap in the middle to put in your                                         filling.
                                 Fill the middle aisle with the blueberries and use the long strands from the side                                       over to a criss cross formation on the strudel and repeat until you reach the end.
                                 Twist the end to break off excess dough and make sure to do it fast if not the                                          dough becomes sticky.

So guys hope you enjoy this recipient and do share photos that tag me if you ever made or recreated them. I have posted for this November (yay let out the confetti!) and I will keep on trying to post and plan more for you guys. This year has been great and terrible at the same time. We have also reached some cool records on this blog and hopefully it will continue.
Until next time, keep your ice cream cones dripping!

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