Blueberry Pie Phyllo Cigars

Preheat oven to 400ºF.

Pulse in a food processor the blueberries, lemon zest, corn starch and 1 tablespoon of the sugar, just until blueberries are in small bits (not pureed), about 5–6 pulses.

Spread the phyllo sheets on a flat surface. Using a pizza cutter, cut stack of sheets in half lengthwise, making 2 stacks of strips that are 4 1/2 inches wide by 13 1/2 inches long. Cover with a damp cloth while working.

Use a stack of 3 sheets at a time. Brush top sheet with a thin layer of butter, and then sprinkle with 1/2 teaspoon sugar. Place 1 generous tablespoon of blueberry mixture on one end of the stack and then roll phyllo sheets around blueberry mixture and continue rolling until the end. Place on a wire rack on a baking sheet. Repeat until you have 12 “cigars.” Brush all with butter and sprinkle with remaining sugar.

Bake at the top rack of oven for 15 to 18 minutes, until lightly browned. Serve warm or at room temperature.