Recipe - Apricot-Cheese Strudel

1 pack (8oz) cream cheese
1 lg Egg yolk
One half cup Sugar
One half cup Dried apricots; chopped
10 Phyllo leaves; at room temp
One half cup Butter; melted
One half cup Ground blanched almonds
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 Three fourths of the pastry, leaving 1inch
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.