Instructions: 1. Prepare filling: Combine first 3 ingredients in a medium bowl.

Microwave at HIGH 1 1/2 minutes or until sugar dissolves, stirring after 45
seconds. Stir in dried apricots and ginger; cover. Microwave on HIGH 3 minutes; let stand 5 minutes. Place apricot mixture in a food processor or
blender; process until coarsely chopped. Spoon apricot mixture into bowl; cover and cool completely. Stir in 1/4 c chocolate chips.

2. Preheat oven to 350F.

3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top
of the other. Place a sheet of plastic wrap over the phyllo, pressing gently to seal sheets together; discard plastic wrap.

4. Spoon filling along 1 long edge of phyllo, leaving a 2" border. Fold over the short edges of phyllo to cover 2" of filling on each end.

5. Starting at long edge with 2" border, roll up jelly-roll style. Do not
roll tightly, or the strudel may split. (Strudel may be frozen for up to five days at this point.) Place strudel, seam side down, on a baking sheet
coated with cooking spray. Score 7 diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake for 30 minutes or until golden.

6. Place 1/4 c chocolate chips in a small heavy-duty zip-top bag, and seal. Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate evenly over each of 8 dessert plates.

Cut strudel diagonally into 16 slices using a serrated knife dipped in hot water; arrange 2 slices over chocolate drizzle. Garnish each serving with diced apricot, if desired.

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