Blueberry-cream cheese strudel

By Jessica McGovern

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Ingredients

Combine flour and salt in a bowl.
Cut in butter until dough resembles gravel.
Drizzle a few tablespoons of water into the bowl and work together with your fingers or using a fork, adding more water as needed, until the dough comes together.
Turn dough onto the counter. Flatten into a square, wrap in plastic wrap, and refrigerate for 30 minutes.
Take out of fridge and roll out into a large square.
Fold into thirds.
Roll out.
Repeat.
Wrap in plastic wrap and refrigerate 30 minutes to overnight.
Preheat oven to 400 F (205 C).
To make filling, crack egg into a bowl and whisk.
Add cream cheese and half of the sugar and whisk together.
In a separate bowl, combine blueberries with remaining sugar, lemon zest, and lemon juice.
Turn dough out onto a lightly-floured workspace.
Roll into a 30 x 40 centimeter rectangle.
On left and right sides of dough, cut seven centimeter incisions through the dough every 2.5 centimeters down the side.
Brush with melted butter.
Spread cream cheese mixture down the long middle of the dough.
Using a slotted spoon, top with blueberry mixture, discarding excess lemon juice.
Cut slices in dough on either side.
Fold dough slices in, rotating one side, then the other, to braid.
Tuck in edges of dough and place onto a greased cookie tray.
Brush with egg wash.
Sprinkle with brown sugar.
Place in the oven at 400 F (205 C) for 40 minutes or until golden.