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Add a photoServings: 8
Ingredients
- 1/2 c. Dry apricots
- 1/4 c. Raisins
- 2Â 1/2 c. Thinly sliced pears
- 1/2 c. Maple syrup
- 1 Tbsp. Lemon juice
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Grated nutmeg
- 8 sht phyllo dough
Directions
- Serves 8.
- Non-Stick buttered flavored cooking spray
- In a 1 qt saucepan, combine the apricots and raisins. Add in water to cover. Simmer over medium heat for 15 min or possibly till the fruit is soft.
- Drain and coarsely chop. Transfer the fruit to a medium bowl. Stir in the pears, maple syrup, lemon juice, cinnamon and nutmeg. To keep dough from drying as you work, unroll it onto a counter and cover with a berely damp towel. Peel off 1 sheet of phyllo and place it flat on a dry section of the counter. Spray lightly with butter flavored non-stick spray. Top with a second sheet and brush very lightly with water. Repeat the process, coating alternate sheet with either spray or possibly water, till all 8 sheets have been used. Spoon the pear mix onto the dough, positioning it along the lower half of the long side of the rectangle and leaving a 1 inch border on the sides and bottom. Mix in the sides and coat lightly with the spray.
- Starting at the bottom, roll the strudel to enclose the filling. Coat a cookie sheet with the spray. Transfer the roll, seam side down, to the sheet. Brush the top lightly with water. Bake at 350 F for 30-35 min, or possibly till golden brown. Serve hot or possibly cool. To make slicing easier, use a serrated knife.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 97 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 153mg | 4% |
| Total Carbs 24.9g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 19.77g | 13% |
| Protein 0.44g | 1% |
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