Chocolate-apricot Strudel Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
FILLING
1/3 cup: Amaretto,
1/4 cup: Sugar,
2 tbsp: Water,
1 cup: Dried apricots, thinly sliced
1 tbsp: Crystallized ginger, chopped
1/2 cup: Semisweet chocolate chips,
REMAINING INGREDIENTS
8 Sheets: phyllo dough,
Butter-flavor cooking spray,
4: Apricots, diced, optional
Directions:
1. Prepare filling: Combine first 3 ingredients in a medium bowl. Microwave
at HIGH 1 1/2 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 1/4 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 1/4 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 on Nov 4,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
at HIGH 1 1/2 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 1/4 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 1/4 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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp