Apricot-cheese strudel

Yield: 8 Servings

Measure Ingredient
1 pack (8-oz) cream cheese
1 large Egg yolk
½ cup Sugar
½ cup Dried apricots; chopped
10 \N Phyllo leaves; at room temp
½ cup Butter; melted
½ cup Ground blanched almonds
\N \N Confectioner's sugar

Beat cream cheese, yolk and sugar on medium speed with an electric mixer until smooth. Set aside.

On a large towel, place 1 sheet phyllo, brush lightly with butter, sprinkle with some almonds; cover with another sheet of phyllo. Repeat butter, almonds and sheets of phyllo, reserving a little butter for the top. With the long side of the pastry facing you and starting at the short side, spread cheese mixture evenly over ¾ of the pastry, leaving 1-inch border on all sides. Fold up borders; starting from filled short end, roll, using the towel to roll and guide it.

Place the strudel on a greased baking sheet. Brush with butter. Make small holes with a toothpick. Bake at 400 degrees for 10 minutes; reduce heat to 350 and bake for 30 minutes more, until golden brown. Sprinkle with confectioner's sugar.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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