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Add a photoServings: 8
Ingredients
- 1 pkt (8-ounce) cream cheese
- 1 lrg Egg yolk
- 1/2 c. Sugar
- 1/2 c. Dry apricots, minced
- 10 x Phyllo leaves, at room temp
- 1/2 c. Butter, melted
- 1/2 c. Grnd blanched almonds Confectioner's sugar
Directions
- Beat cream cheese, yolk and sugar on medium speed with an electric mixer till 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 mix proportionately 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 min; reduce heat to 350 and bake for 30 min more, till golden. Sprinkle with confectioner's sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 8 servings | |
| Calories 232 | |
| Calories from Fat 119 | 51% |
| Total Fat 13.53g | 17% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 198mg | 8% |
| Potassium 47mg | 1% |
| Total Carbs 26.08g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.38g | 9% |
| Protein 2.27g | 4% |
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