Strawberry-Rhubarb Strudel

Strawberry-Rhubarb Strudel

Strawberry-Rhubarb Strudel 1 cup sliced fresh Strawberries 1/2 cup thinly sliced fresh Rhubarb 2 Tablespoons Sugar 2 teaspoons whole-wheat Flour 2 teaspoons instant Tapioca 1/4 teaspoon ground Cinnamon 1/8 teaspoon Salt

bake, brush, center, cooking, cup, fresh, instant, kitchen, long, lower, minutes, phyllo, rhubarb, roll, sheets, star, starting, strawberry, strudel, yummy, sheet, teaspoon, sugar, strawberry-rhubarb, stack, teaspoons, tablespoons, short, baking, flour, salt, clean, sliced, strawberries, surface, tapioca, inch, cinnamon, dough, edges, filling, room, sprinkle, fold, carefully, expansion, cylinder, firmly, edge, nearest

Results 1 to 2 of 2
  1. #1
    Deal GURU
    Join Date
    Mar 2009
    Posts
    2,521
    Downloads
    0
    Uploads
    0

    Default Strawberry-Rhubarb Strudel

    Strawberry-Rhubarb Strudel

    1 cup sliced fresh Strawberries
    1/2 cup thinly sliced fresh Rhubarb
    2 Tablespoons Sugar
    2 teaspoons whole-wheat Flour
    2 teaspoons instant Tapioca
    1/4 teaspoon ground Cinnamon
    1/8 teaspoon Salt

    5 sheets (9 x14 inch) Phyllo Dough, thawed
    5 teaspoons Walnut Oil or Canola Oil
    1/2 teaspoon Sugar


    Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Combine strawberries, rhubarb, 2 tablespoons sugar, flour, tapioca, cinnamon and salt in a medium bowl. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a sheet of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work.) Take one sheet of phyllo from the stack and place it on another clean, dry surface with a short side closest to you. Starting at the center and working toward the edges, lightly brush the sheet with oil. Lay another sheet of phyllo on top and brush with oil; repeat with the remaining sheets of phyllo. Mound the strawberry-rhubarb filling on the lower third of the phyllo stack, leaving a 2-inch border at the bottom and sides. Fold the long edges in toward the center and, starting at the short edge nearest you, roll the filling and phyllo into a cylinder. Roll up firmly but not too tightly, to allow a little room for expansion. Brush the strudel with oil and sprinkle with 1/2 teaspoon sugar. Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down. Poke several steam vents in the top using the tip of a sharp knife. Bake the strudel until golden brown, 30 to 35 minutes. Cool on the pan for 10 minutes before serving.

    Note: 9 x 14 inch sheets of phyllo dough is just the right size for two servings.

    Enjoy! Thanks; Virginia

  2. The Following 9 Users Say Thank You to Virginia For This Useful Post:


  3. #2
    Deal GURU
    Join Date
    Aug 2008
    Location
    outside Philadelphia, PA
    Posts
    4,377
    Blog Entries
    6
    Downloads
    0
    Uploads
    0

    Default Re: Strawberry-Rhubarb Strudel

    Oooh! Yummy!!! Thanks!!!

 

 

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •