- 1 cup sliced fresh strawberries
- 1/2 cup thinly sliced fresh or frozen (not thawed) rhubarb
- 2 tablespoon sugar, divided
- 2 teaspoons whole-wheat flour
- 2 teaspoons instant tapioca
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 5 sheets (9- phyllo dough, thawed according to package directions (see Tip for Two)
- 5 teaspoons walnut oil, or canola oil
Preheat oven to 375°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 the remaining 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.
- Serving: Per serving
- Calories: 346
- Carbohydrates: 51g
- Fat: 15g
- Protein: 4g
- Dietary Fiber: 3g
- Saturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Potassium: 239mg
- Sodium: 377mg
- Exchanges: 2 starch, 1 1/2 other carbohydrates, 3 fat
- Carbohydrate Servings: 3 1/2