Whip some cream and put it on top of your strudel...
But hold on a minute. Before I tell you how my friends and I pulled off the diamond heist of the century only to end up in the interrogation room at the Davis Police Station, let me take you back to the beginning...
~enter flashback~
It was a hot and beautiful day in June. The sun was sifting through the green leaves of the redwood trees onto a
 patch of wild blackberry bushes,
all thorns and not a berry to be seen. Inside the plants, processes were taking place. Biological processes, involving Science. Several weeks later, mysterious white blossoms appeared everywhere. Green berries began to swell and ripen in the sun. They became darker and darker until they were completely black.

That's where I came in. See, I was looking to take my mind off my status as an unemployed food service worker when I came upon this patch of blackberries just minding their own business in the woods. I picked them and took them home with me and made them into strudel.  And I don't regret it! The strudel was so flaky and gooey and delicious I didn't care that it burped a bunch of blackberry goop onto my cookie sheet while it was baking. 

*serves 4

1+1/2 cup blackberries
1 cup powdered sugar
4 sheets storebought phyllo dough, thawed.
2 tbsp butter, melted
1/4 cup granulated sugar
 whipped cream for serving

Preheat the oven to 400 degrees F.
In a medium bowl, mix together the blackberries and the powdered sugar. Set aside. 

On a parchment lined baking sheet, lay out one sheet of phyllo dough. Brush the phyllo with melted butter, and sprinkle about a tablespoon of granulated sugar on it. Put a second sheet of phyllo on top of the first, and brush it with butter and sprinkle sugar on it. Repeat until all four sheets of phyllo dough are stacked up and have butter and sugar on them. 

Now spoon the blackberries into a line in the middle of the sheets of phyllo, reserving the blackberry juice left at the bottom of the bowl for another use (like blackberry ice cream). Fold the sides of the phyllo over the middle to encase the blackberries, then fold the ends of the phyllo up and roll the whole thing over so that all the seams are on the bottom. You should have a long thin envelope full of blackberries. Brush melted butter on the outside of the strudel, then bake at 400 degrees F for 10 minutes, until the strudel is golden brown. 

Allow to cool, then serve with whipped cream.