• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chocolate-Apricot Strudel

  • Recipe Submitted by on

Category: Fruit, Chocolate, Desserts

 Ingredients List

  • ----------------------------------FILLING----------------------------------
  • 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

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

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