Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apricot-cheese Strudel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 8-oz cream cheese
1 Egg yolk
1/2 Cup(s) Sugar
1/2 Cup(s) Dried Apricots, chopped
10 Phyllo leaves, at room temp
1/2 Cup(s) Butter, melted
1/2 Cup(s) Ground blanched almonds
Confectioner's sugar, 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 from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 228
Calories From Fat: 144
Total Fat: 16.6g
Cholesterol: 53.6mg
Sodium: 3.8mg
Potassium: 161.8mg
Carbohydrates: 19.5g
Fiber: 1.5g
Sugar: 17.3g
Protein: 2.5g

Scale this recipe to Servings [?]