Leek Strudels the Editors of Publications International, Ltd.
Makes 9 servings
|Nonstick cooking spray|
|2||pounds leeks, cleaned and sliced (white parts only)|
|1/4||teaspoon caraway seeds|
|1/8||teaspoon white pepper|
|1/4||cup fat-free reduced-sodium chicken broth|
|3||sheets frozen phyllo dough, thawed|
|Butter-flavored nonstick cooking spray|
- 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 chicken 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.
- 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.
- 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.
|Serving Size:||1 Leek Strudel|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||9 %|
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