Caramelized Onion Fig And Blue Cheese Strudel
|Diced dried figs||1 Cup (16 tbs) (About 10 Figs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Apricot/Peach nectar||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Butter flavored vegetable cooking spray||1 Tablespoon|
|Coarsely chopped sweet onion||2 Cup (32 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Crumbled blue cheese||4 Ounce|
|Frozen phyllo dough sheets||8 , thawed|
|Powdered sugar||2 Teaspoon|
Preheat oven to 350°.
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.
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 coat strudel with cooking spray.
Bake at 350° for 30 minutes or until golden.
Sprinkle with powdered sugar.