Dried Plum and Goat Cheese Strudel
Dried plums and goat cheese rolled in puff pastry (store bought for convenience) are baked until golden make, then sliced, for an unusual appetizer.
1/2 package (17.3 ounce-size) frozen puff pastry sheets (1 sheet)
1 cup (about 6 ounces) pitted dried plums, chopped
1/2 cup apple butter
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup thinly sliced chives
1 egg, lightly beaten with 1 tablespoon water
Thaw pastry at room temperature 30 minutes. Heat oven to 400°F. In small bowl, combine dried plums, apple butter, goat cheese and chives; mix well and set aside.
Unfold pastry onto lightly floured surface. Roll to 14 x 10-inch rectangle. Spread dried plum mixture over pastry, covering to within one inch of either end; brush all edges with egg mixture. Beginning at the long end, roll up pastry in jelly roll fashion; pinch seams and ends to seal. Place on baking sheet. With a sharp knife, cut diagonal slits, one inch apart, across top of pastry. Brush with egg mixture.
Bake 25 minutes until golden. Cool on baking sheet on wire rack 20 minutes. To serve, cut into 12 slices along diagonal cuts.
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