| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Chocolate, Fruits, Desserts | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Amaretto |
| 1/4 | c | Sugar |
| 2 | tb | Water |
| 1 | c | Dried apricots; thinly sliced |
| 1 | tb | Crystallized ginger; chopped |
| 1/2 | c | Semisweet chocolate chips |
| 8 | Sheets phyllo dough | |
| Butter-flavor cooking spray | ||
| 4 | Apricots; diced, optional |
INSTRUCTIONS
FILLING REMAINING INGREDIENTS 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 <ebburtis@ix.netcom.com> on Nov 4, 1998, converted by MM_Buster v2.0l.
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