A first-course dish, this strudel got the highest possible rating for taste in our Test Kitchens.

Recipe by Cooking Light October 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook 5 minutes. Remove from heat; cover and let stand 30 minutes.

  • Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and vinegar; cook 20 minutes or until deep golden, stirring frequently. Remove from heat; stir in fig mixture and 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 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of onion mixture on each end.

  • Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

  • Bake at 350° for 30 minutes or until golden brown. Sprinkle powdered sugar over top. Serve warm.

Nutrition Facts

272 calories; calories from fat 21%; fat 6.4g; saturated fat 3g; mono fat 1.6g; poly fat 1.4g; protein 6g; carbohydrates 51g; fiber 5.3g; cholesterol 11mg; iron 1.6mg; sodium 296mg; calcium 125mg.
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