Directions:
1. Start by washing the blueberries and setting them aside. In a pot, combine sugar and water, then bring it to a boil.
2. Once boiling, add the lemon juice and cornstarch. Stir well until it thickens, then remove from heat.
3. Add the butter, vanilla extract, and salt to the mixture. Stir until the butter melts and everything is well combined.
4. Gently fold in the blueberries, being careful not to crush them. Let this mixture cool down a bit.
5. Preheat your oven to 350°F (175°C). While it’s heating, take the phyllo dough and lay out a few sheets on a baking dish, brushing each layer with melted butter.
6. Once you have a nice base, pour the blueberry mixture on top. Then, cover it with more layers of phyllo dough, again brushing each layer with butter.
7. Beat the egg and brush it over the top layer of phyllo for a golden finish.
8. Bake in the oven for about 30-35 minutes, or until the top is crispy and golden brown.
9. Let it cool for a few minutes before slicing. Serve warm or at room temperature.
Your delightful Lemon Blueberry Soufra is ready to enjoy! Perfect for sharing with family and friends.
ADVERTISEMENT
