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

Ingredients:
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
Directions:
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.

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


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