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    You are in: Home / Recipes / Chocolate-Apricot Strudel Recipe
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    Chocolate-Apricot Strudel

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Chef mariajane's Note:

    Such a delightful dessert - Hope you enjoy it as much as I did!!

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE FILLING

    • 1/3 cup Amaretto
    • 1/4 cup sugar
    • 2 tablespoons water
    • 1 cup dried apricot, thinly sliced (about 6 oz)
    • 1 tablespoon crystallized ginger, chopped
    • 1/2 cup semi-sweet chocolate chips, divided

    REMAINING INGREDIENTS

    Directions:

    1. 1
      TO 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 at 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 cup chips.
    2. 2
      TO ASSEMBLE: Preheat oven to 350°F Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying) lightly coat with cooking spray. Working with 1 phyllo 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 phyllo, pressing gently to seal sheets together; discard plastic wrap.
    3. 3
      Spoon filling along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apricot mixture on each end.
    4. 4
      Starting at long edge with 2-inch border, roll up jelly-roll fashion, Do not roll tightly, or the strudel may split. (Strudel may be for frozen for up to five days at this point). Place strudel, seam side down, on a baking sheet coated with baking spray. Bake at 350F for 30 minutes or until golden.
    5. 5
      Place 1/4 cup chips in a small heavy-duty zip-lock plasric 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.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate-Apricot Strudel

    Serving Size: 1 (73 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 170.4
     
    Calories from Fat 39
    23%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 94.6 mg
    3%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 2.1 g
    8%
    Sugars 20.6 g
    82%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    Amaretto

    crystallized ginger

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