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Wild Blueberry, Lemon & Thyme Phyllo Rolls

Total Time: 1 HR 20 MIN Makes: 18-20 Desserts
Prep Time: 30 MIN Cook Time: 20 MIN Additional Time: 30 MIN

Reminiscing about your trip to Maine and their delicious wild blueberries? Try these wild blueberry phyllo rolls with a hint of thyme and pop of lemon. Incredible!

  • 1 roll Athens® Phyllo Dough (9×14”), thawed
  • 1/2 cup sugar
  • 1/4 cup fresh thyme leaves (plus additional for garnish)
  • Peel from 1 lemon (yellow part only)
  • 2 tablespoons water
  • Juice from 1 lemon, divided
  • 1/8 teaspoon salt
  • 1 1/4 cups confectioners sugar, sifted
  • 1 1/2 tablespoons corn starch
  • 1 bag (12 ounce) frozen wild blueberries, or fresh
  • 5 tablespoons unsalted butter, melted


Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 375ºF.

Combine sugar, thyme leaves and lemon peel in a food processor. Blend for 30-40 seconds or until lemon peel is finely chopped and mixed well with thyme and sugar.

Place one half of herbed sugar mixture in a small pot. Add 2 tablespoons water, 2 tablespoons lemon juice and salt. Over medium heat, bring just to a boil, while stirring to dissolve sugar. Cover and remove from heat. Allow to steep and cool for at least 30 minutes. Pour liquid through a mesh strainer into a large bowl. Discard solids. Mix in confectioners sugar gradually until smooth. Add a little water or lemon juice as needed to make a smooth glaze if mixture is too thick.

Place remaining herbed sugar mixture in a large bowl. Whisk in corn starch and 1 tablespoon lemon juice. Gently add wild blueberries into mixture so that all berries are coated with sugar.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on a work surface, short side near you. Very lightly brush or dab with butter. Fold 3″ of phyllo up from the bottom. Place 1 tablespoon wild blueberry mixture in the center of the folded up portion. Carefully lift bottom edge of phyllo over filling and roll until 4″ from top. Fold sides of phyllo in to meet in the center and continue to roll to the end. Roll will be approximately 4″ long. Place seam side down on a parchment lined baking sheet. Brush with butter. Repeat process with remaining phyllo and filling. placing rolls at least 3/4″ apart from each other on baking tray. Bake 18-20 minutes or until golden brown. Once cool, drizzle with glaze and garnish with thyme. Serve at room temperature.


Serving size: 1 roll (42g), Amount per serving: Calories 100, Total Fat – 3g, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 45mg, Dietary Fiber – 1g, Total Carbohydrate – 18g, Sugars – 10g, Protein – 1g, Vitamin D – 0%, Calcium 0%, Iron 0%, Potassium – 0%

  • Wild blueberries work best in this recipe as they are smaller and wonderfully flavorful.
  • Some filling is likely to seep out. So, be sure to line baking tray with parchment paper for easy clean-up.