Bird’S Nest Blueberry Strudel

• 1/4 cup sugar
• 4 teaspoons cornstarch
• 1/4 cup water
• 1 teaspoon lemon juice
• 1-1/2 cups fresh or frozen blueberries
• 2 teaspoons butter
• 8 sheets phyllo dough (14 inches x 9 inches)
• 2 tablespoons butter, melted
• 2 tablespoons sugar
• Dash ground nutmeg

1. In a small saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Stir in blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter. Cool.
2. Roll up phyllo dough sheets and cut into 1/2-in.-wide strips. Place in a large bowl; toss with butter. Combine sugar and nutmeg; sprinkle over dough and toss to coat. Arrange strips in a 7-in. pie plate coated with cooking spray. Bake at 400u0b0 for 9-12 minutes or until golden. Cool on a wire rack.
3. Spoon blueberry filling into nest. Refrigerate for at least 1 hour before serving.

sugar, cornstarch, water, lemon juice, blueberries, butter, phyllo, butter, sugar, ground nutmeg

Taken from www.tasteofhome.com/recipes/bird-s-nest-blueberry-strudel/ (may not work)