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1 cup dried figs, diced
Preheat the oven to 350°F.
Combine figs, raisins, apricot nectar, and honey in a small saucepan. Bring to a boil and cook for 5 minutes. Remove from heat and let stand for 30 minutes.
Coat a medium skillet with cooking spray; place over medium high heat until hot. Add onion and vinegar; cook until deep golden brown (20 minutes), stirring frequently. Remove from heat; stir in fig mixture and blue cheese. Set aside.
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.
Spoon onion mixture along one edge of phyllo, leaving a 2" border. Fold over the short edges of phyllo to cover 2" of onion mixture on each end.
Starting at long edge with 2" border, roll up jellyroll fashion. Place strudel, seam side down, on a jellyroll pan, coated with cooking spray.
Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
Bake until golden brown (30 minutes). Sprinkle powdered sugar on top.
Serve warm.
Posted by Lita Lotzkar, Z'L
Nutritional Info Per Serving: Calories 281 Calories From Fat 18%; Protein 7g; Carbohydrate 54g; Cholesterol 11mg; Sodium 324mg
1/2 cup raisins
1/2 cup apricot nectar
1/3 cup honey
Vegetable cooking spray
2 cups coarsely chopped sweet onions
2 tbsp. balsamic vinegar
4 oz. blue cheese, crumbled
8 sheets phyllo/filo/fillo dough, thawed
2 tsp. powdered sugar