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Name: Apricot-Cheese Strudel
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Sugar; 1/2 c Dried apricots; chopped; 1 pk (8-oz) cream cheese; 10 Phyllo leaves; at room temp; 1/2 c Butter melted; 1/2 c Ground blanched almonds; 1 lg Egg yolk

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INGREDIENTS

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

Servings

INSTRUCTIONS

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, G Internet.

NOTES

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Apricot-Cheese Strudel

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

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, G Internet.

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Nutrition

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Serving Size: 1 Serving (63g)
Recipe Makes: 8 Servings

Calories: 306
Calories from Fat: 150 (49%)

Amt Per Serving		% DV

	Total Fat 16.7g	22 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1.6g
Cholesterol 56.7mg		17 %
Sodium 85.3mg		3 %
Potassium 69mg		2 %
Total Carbohydrate 39.4g		12 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 38.4g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 306

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