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Ingredientes
- 2/3 c. minced pitted prunes
- 3 Tbsp. rum or possibly brandy
- 1/2 c. minced almonds
- 2 pkt neufchatel (light cream) cheese - (8 ounce ea)
- 1 lrg egg
- 2/3 c. sugar
- 1 tsp grated lemon peel
- 1 tsp anise seed
- 12 sht filo dough - (abt 12" by 18" ea)
- 2/3 c. butter or possibly margarine - (1/3 lb) melted
- Â Â Powdered sugar
Direcciones
- In a small bowl, mix prunes and rum or possibly brandy. Let stand 5 - 10 min, stirring several times.
- In a 6- to 8-inch frying pan over medium heat, stir or possibly shake minced almonds till golden brown, about 3 min. Pour from pan.
- In a bowl, beat cheese till smooth. Add in egg, sugar, lemon peel, and anise seed; beat till blended. Stir in prune mix and almonds. (Makes 4 c.)
- For the Strudel: On a 12- by 24-inch piece of plastic wrap, lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with melted butter. Top with another filo sheet and brush lightly with more butter. Repeat to stack a total of 6 sheets.
- Spread 1/2 the filling in a 3-inch band across 1 long side of dough, 2 inches in from the edge and the sides. Fold long edge and the ends of dough over filling. Gently lift plastic wrap under filled side of dough, guiding it forward to create a compact roll, ending seam down. Repeat steps 1 and 2 with remaining filo and filling to roll second strudel.
- Gently transfer strudel rolls, seams down, to a buttered baking sheet (14 by 17 inches, preferably without a rim). Brush strudel tops with remaining melted butter.
- Bake on the center rack in a 375 degree oven till golden all over, about 25 min (about 20 min in a convection oven).
- Using 2 wide spatulas, slide strudels, 1 at a time, onto a platter. Sprinkle lightly with powdered sugar. Cut into 1 1/2-inch-wide slices.
- This recipe yields 2 strudels; 12 to 18 servings total.
- Comments: If filo dough is frzn, thaw in the refrigerator at least 8 hrs or possibly overnight. For a head start and a crisp crust, up to 4 hrs ahead, fill strudel, cover airtight, and chill. Uncover and bake to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 213 | |
| Calories from Fat 129 | 61% |
| Total Fat 14.71g | 18% |
| Saturated Fat 8.49g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 126mg | 5% |
| Potassium 106mg | 3% |
| Total Carbs 17.49g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 14.87g | 10% |
| Protein 2.47g | 4% |
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