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Chocolate-apricot Strudel

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Fruits		Chocolate, Desserts, Fruits	8	Servings

INGREDIENTS

1/3	c	Amaretto
1/4	c	Sugar
2	T	Water
1	c	Dried apricots, thinly
		sliced
1	T	Crystallized ginger, chopped
1/2	c	Semisweet chocolate chips
8		Sheets phyllo dough
		Butter-flavor cooking spray
4		Apricots, diced optional

INSTRUCTIONS

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. Preheat oven to 350Â°F. 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. 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. 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. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 183 Calories From Fat: 37 Total Fat: 4.4g Cholesterol: 0mg Sodium: 95.2mg Potassium: 264.1mg Carbohydrates: 36.4g Fiber: 2.5g Sugar: 17.8g Protein: 2.5g