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Ингредиенты
- 1/2 c. minced dry apricots
- 1/3 c. minced dry cranberries
- 3 Tbsp. orange-flavor liqueur (or possibly orange juice)
- 2 pkt neufchatel (light cream) cheese - (8 ounce ea)
- 2/3 c. sugar
- 1 lrg egg
- 3/4 tsp grated orange peel
- 1/4 tsp grnd cardamom
- 1/3 c. minced semisweet chocolate
- 12 sht filo dough - (abt 12" by 18" ea)
- 2/3 c. butter or possibly margarine - (1/3 lb) melted Powdered sugar
Инструкции
- In a small bowl, mix apricots, cranberries, and liqueur or possibly orange juice. Let stand 5 - 10 min, stirring several times.
- In another bowl, beat cheese and sugar till blended. Add in egg, orange peel, and cardamom; beat till blended. Stir in dry fruituliqueur mix and minced chocolate. (Makes 4 c.)
- For the Strudel: On a 12- by 24-inch piece of plastic wrap, lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with melted butter. Top with another filo sheet and brush lightly with more butter. Repeat to stack a total of 6 sheets.
- Spread 1/2 the filling in a 3-inch band across 1 long side of dough, 2 inches in from the edge and the sides. Fold long edge and the ends of dough over filling. Gently lift plastic wrap under filled side of dough, guiding it forward to create a compact roll, ending seam down. Repeat steps 1 and 2 with remaining filo and filling to roll second strudel.
- Gently transfer strudel rolls, seams down, to a buttered baking sheet (14 by 17 inches, preferably without a rim). Brush strudel tops with remaining melted butter.
- Bake on the center rack in a 375 degree oven till golden all over, about 25 min (about 20 min in a convection oven).
- Using 2 wide spatulas, slide strudels, 1 at a time, onto a platter. Sprinkle lightly with powdered sugar. Cut into 1 1/2-inch-wide slices.
- This recipe yields 2 strudels; 12 to 18 servings total.
- Comments: If filo dough is frzn, thaw in the refrigerator at least 8 hrs or possibly overnight. For a head start and a crisp crust, up to 4 hrs ahead, fill strudel, cover airtight, and chill. Uncover and bake to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 198 | |
| Calories from Fat 138 | 70% |
| Total Fat 15.81g | 20% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 127mg | 5% |
| Potassium 79mg | 2% |
| Total Carbs 13.83g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 12.31g | 8% |
| Protein 2.5g | 4% |
