Total Time
30mins
Prep 0 mins
Cook 30 mins

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

Ingredients Nutrition

  • FOR THE FILLING

  • 13 cup Amaretto
  • 14 cup sugar
  • 2 tablespoons water
  • 1 cup dried apricot, thinly sliced (about 6 oz)
  • 1 tablespoon crystallized ginger, chopped
  • 12 cup semi-sweet chocolate chips, divided
  • REMAINING INGREDIENTS

  • 8 sheets frozen phyllo dough, thawed
  • butter-flavored cooking spray
  • 4 apricots, diced (optional)

Directions

  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. 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. 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. 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. 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.