Yield: 8 Servings
|1 pack||(8-oz) cream cheese|
|1 large||Egg yolk|
|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, .