Leek Strudels - 1 pt

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Leek Strudels - 1 pt

Nonstick cooking spray

2 pounds leeks, cleaned and sliced (white parts only)

1/4 teaspoon caraway seeds

1/4 teaspoon salt

1/8 teaspoon white pepper

1/4 cup fat-free reduced-sodium broth

3 sheets frozen phyllo dough, thawed

Butter-flavored nonstick cooking spray

 

 

 

 

 

 

1) Coat large skillet with nonstick cooking spray; heat over medium

heat. Add leeks; cook and stir about 5 minutes or until tender. Stir

in caraway seeds, salt and pepper. Add broth; bring to a boil over

high heat. Reduce heat to low. Simmer, covered, about 5 minutes or

until broth is absorbed. Let cool to room temperature.

 

2) Preheat oven to 400°F. Cut each sheet of phyllo dough lengthwise

into thirds. Spray 1 piece phyllo dough with nonstick cooking spray;

spoon 2 tablespoons leek mixture near bottom of piece. Fold 1 corner

over filling to make triangle. Continue folding, as you would fold a

flag, to make triangular packet.

 

3) Repeat with remaining phyllo dough and leek mixture. Place

packets on ungreased baking sheet; lightly coat tops of packets with

butter-flavored cooking spray. Bake about 20 minutes or until golden

brown. Serve warm.

 

Yield: Makes 9 servings

Serving Size: 1 Leek Strudel

Calories 52; Total Fat 1 g (Calories from Fat 9 %); Fiber 1 g

Saturated Fat <1 g ; Carbohydrate 11 g ; Protein 1 g ; Sodium 107 mg .

 

Source howstuffworks dot com recipes

Formatted by Chupa Babi in MC: 11.12.06

 

To defat broth, skim fat from surface of broth with spoon. Or, place

can of broth in refrigerator at least 2 hours ahead of time. Before

using, remove fat that has hardened on surface of broth.

 

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