Chocolate-apricot strudel

8 Servings

Ingredients

Quantity Ingredient
⅓ cup Amaretto
¼ cup Sugar
2 tablespoons Water
1 cup Dried apricots; thinly sliced
1 tablespoon Crystallized ginger; chopped
½ cup Semisweet chocolate chips
8 Sheets phyllo dough
Butter-flavor cooking spray
4 Apricots; diced, optional

Directions

FILLING

REMAINING INGREDIENTS

1. Prepare filling: Combine first 3 ingredients in a medium bowl. Microwave at HIGH 1½ minutes or until sugar dissolves, stirring after 45 seconds.

Stir in dried apricots and ginger; cover. Microwave on HIGH 3 minutes; let stand 5 minutes. Place apricot mixture in a food processor or blender; process until coarsely chopped. Spoon apricot mixture into bowl; cover and cool completely. Stir in ¼ c chocolate chips.

2. Preheat oven to 350°F.

3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over the phyllo, pressing gently to seal sheets together; discard plastic wrap.

4. Spoon filling along 1 long edge of phyllo, leaving a 2" border. Fold over the short edges of phyllo to cover 2" of filling on each end.

5. Starting at long edge with 2" border, roll up jelly-roll style. Do not roll tightly, or the strudel may split. (Strudel may be frozen for up to five days at this point.) Place strudel, seam side down, on a baking sheet coated with cooking spray. Score 7 diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake for 30 minutes or until golden.

6. Place ¼ c chocolate chips in a small heavy-duty zip-top bag, and seal.

Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate evenly over each of 8 dessert plates. Cut strudel diagonally into 16 slices using a serrated knife dipped in hot water; arrange 2 slices over chocolate drizzle. Garnish each serving with diced apricot, if desired.

Per serving: 219 Calories; 4g Fat (19% calories from fat); 3g Protein; 40g Carbohydrate; 1mg Cholesterol; 95mg Sodium Recipe by: Cooking Light 4/98

Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Nov 4, 1998, converted by MM_Buster v2.0l.

Related recipes