| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 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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