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It's been a busy few weeks, but we're getting back on pace with programming here and that includes another visit with Chef Char at Kitchen 242 at the Muskegon Farmers Market!


Since it's blueberry season, and Char knows that I have a sweet tooth, she brought up the idea of doing a strudel.  Little did I know that she cut her teeth cooking making strudels up at the Cherry Pointe Market in Sliver Lake!  Not a bad first job huh?  Without further adieu let's get cooking!

Chef Char is a rock star in the kitchen and she's also got an awesome website you outta take a look at, if you click on here it will take you directly there and you can learn more about her, the classes she offers and her other media appearances!  Our most sincere thanks to Char for making time for the Muskegon Channel.  The recipe for the strudel is below!


The Recipe

Chef Char’s Blueberry Pie Filling



5 pound bag

IQF blueberries, thawed and drained (reserve juices)

3/4 cup

corn starch

2 cups

reserved juices from fruit

3 cups

granulated sugar

1/2 cup

lemon juice

1 tsp


2 Tbls

almond extract

(makes 10 cups)



Dissolve corn starch in reserved juices in pan before heating.

When most of the corn starch is dissolved into the juice, start to cook the slurry over medium heat while stirring.

Add sugar, lemon juice, salt and extract and stir until all ingredients are dissolved.

Bring sauce to a boil and shut off heat.  Pour sauce over drained fruit in a large bowl.

Stir so that all fruit is coated in sauce.  Allow sauce to cool before adding to crusts.

To make a strudel, thaw four puff pastry sheets.  Once thawed, roll pastry sheets a few times to stretch the dough slightly.  Cut slices on each side, one third of the way across the pastry sheet.  Place about 2 cups of filling down the center of the pastry sheet.  Braid the strudel with the cut pieces of pastry dough by weaving each side over and under.  Fold the bottom braid and bake in a preheated oven at 375 for 20-25 minutes or until crust is flaky and brown with filling boiling out slightly. 

Allow to cool and coat with a lemon glaze (2 cups powdered sugar, 1/3 cup water, 2 Tbls fresh squeezed lemon juice) and garnish with toasted almonds.

This recipe makes enough filling for two 9” fruit pies or four strudel pastries.  The blueberry filling is also delicious served over pancakes, waffles or ice cream.