Apricot-Cheese Strudel

8 Servings

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Apricot-Cheese Strudel Ingredients

1 pk (8-oz) cream cheese	10 Phyllo leaves; at room temp
1 lg Egg yolk	1/2 c Butter; melted
1/2 c Sugar	1/2 c Ground blanched almonds
1/2 c Dried apricots; chopped

Instructions for Apricot-Cheese Strudel

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 3/4 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 confectioners sugar. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CheeseCuisine: Uncategorized