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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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 8 Servings|
|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 %|
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Calories per serving: 306
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