Last updated 6/12/2012 1:04:54 AM. Recipe ID 29629. Report a problem with this recipe.
Title: Apricot-cheese strudel
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
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
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