The Co-op Food Stores of New Hampshire and Vermont

added 04/07/09

Serves 8

Sweet and savory, with an aroma that is intoxicating!

1 cup diced dried figs (about 10 figs)
1/2 cup raisins
1/2 cup apricot nectar
1/3 cup honey
1 Tbs. oil
2 cup coarsely chopped sweet onion
2 Tbs. balsamic vinegar
4 oz. crumbled blue cheese
5 sheets frozen phyllo dough, thawed
1/2 cup melted butter
2 tsp. powdered sugar

Preheat oven to 350ºF.

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

Heat oil in a medium nonstick skillet. Add onion and vinegar; cook 20 minutes, or until deep golden, stirring frequently. Remove from heat; stir in fig mixture and cheese. Set aside.

Preheat oven to 350ºF. Place 1 phyllo sheet on work surface and brush lightly with melted butter. (Keep remaining dough covered with a damp towel to prevent it from drying out.) Repeat with remaining 4 phyllo sheets, 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 one long edge of phyllo, leaving a 2-inchborder. 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, loosely roll up jellyroll fashion. (Do not roll tightly, or strudel may split.) Place strudel seam side down on a greased baking sheet. Score diagonal slits into top of strudel using a sharp knife. Lightly brush strudel with melted butter.

Bake 30 minutes or until golden brown. Sprinkle powdered sugar over top.
Serve warm.

— Adapted by Paula Gray from Fine Cooking