Strawberry Strudel
by digigirltx
Quick and easy dessert
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INGREDIENTS
- 4 sheets phyllo dough ; thawed
- 1 tablespoon Sugar
- Butter flavored cooking spray ; (or regular)
- 2 cups fresh strawberries ; sliced
- 1/4 cup Sugar
- 3 tablespoons Cornstarch
INSTRUCTIONS
Preheat oven to 375 degrees. Line a baking sheet with foil and spray lightly with cooking spray.
Combine strawberries, sugar and cornstarch in a bowl and toss to coat. Set aside.
Lay one sheet of phyllo on baking sheet. Spray liberally with cooking spray. Sprinkle very lightly with sugar. Lay second sheet of phyllo on top of first and spray with cooking spray.
Pile half of strawberry mixture on one end of phyllo dough, several inches from the short end. Fold over and roll (like a burrito), folding in ends as you go, until completely rolled up, seam side down. Spray outside of strudel and sprinkle lightly with sugar.
Repeat with remaining phyllo and strawberries.
Bake for 20-25 minutes or until golden brown. Cut in half and serve warm.
NOTES
digigirltx
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (114g) | ||
| Recipe Makes: 4 | ||
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| Calories: 143 | ||
| Calories from Fat: 6 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.7g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 24.4mg | 1 % | |
| Potassium 131.1mg | 3 % | |
| Total Carbohydrate 34.1g | 10 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 32.2g | ||
| Protein 0.9g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 143
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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