Blueberry and poppy strudel recipe

The dough for these strudels is very similar to brioche soft, sweet, and buttery and the vibrant blue filling has a wonderfully deep and complex flavor. The filling can be made up to three days in advance. It will be very stiff when cold and won’t spread easily, so be sure to bring it to room temperature and stir it well before using. Store the baked strudel in an airtight container, at room temperature, for up to three days, or freeze for up to one month.