Apricot-Cheese Strudel

Categories: Dessert

Serves: 8 Servings

Ingredients:

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

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
confectioner's sugar.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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