Title: Apricot-cheese strudel
 Categories: Dessert
      Yield: 8 Servings
 
      1 pk (8-oz) cream cheese
      1 lg Egg yolk
    1/2 c  Sugar
    1/2 c  Dried apricots; chopped
     10    Phyllo leaves; at room temp
    1/2 c  Butter; melted
    1/2 c  Ground blanched almonds
           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 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 confectioner's sugar.
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded