Date Strudel Recipe
I was recommended this recipe of Date Strudel by a doctor, who also advised that I follow a Diabetic diet. Fruits is the key ingredient in Date Strudel. Include this Date Strudel in your menu if you are on a Diabetic diet. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
1/2 cup dates, cut up
1 cup water
1 tsp cornstarch
1/4 cup margarine
1/3 lb. phyllo leaves fine bread crumbs
Directions
Combine dates, water and cornstarch in saucepan.
Cook and stir until very thick; remove from heat.
Melt margarine.
Place two phyllo leaves, side by side, on a lightly dampened, lightly bread-crumbed cloth.
Brush leaves lightly with melted margarine.
Lay a second leaf on top of each leaf.
Brush each layer lightly with melted margarine.
Repeat using all of the leaves.
Place date filling 2 in. (5 cm) in from long edges.
Fold long edges in over the filling.
Fold over the ends.
Roll up dough, jelly-roll fashion.
Score top into 10 pieces with a sharp knife or scissors and place on greased cookie sheet.
Bake at 350°F (175°C) for 25 minutes, or until lightly browned.
Cook and stir until very thick; remove from heat.
Melt margarine.
Place two phyllo leaves, side by side, on a lightly dampened, lightly bread-crumbed cloth.
Brush leaves lightly with melted margarine.
Lay a second leaf on top of each leaf.
Brush each layer lightly with melted margarine.
Repeat using all of the leaves.
Place date filling 2 in. (5 cm) in from long edges.
Fold long edges in over the filling.
Fold over the ends.
Roll up dough, jelly-roll fashion.
Score top into 10 pieces with a sharp knife or scissors and place on greased cookie sheet.
Bake at 350°F (175°C) for 25 minutes, or until lightly browned.
