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Apricot & pistachio cream cheese strudel
Apricot & pistachio cream cheese strudel
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in flaky filo pastry filled with luscious apricots.
Ingredients:
  • 250g pkt cream cheese, at room temperature
  • 125ml (1/2 cup) pouring cream
  • 8 sheets filo pastry
  • 80g unsalted butter, melted
  • 75g (1/2 cup) pistachio kernels, ground
  • 8 small fresh apricots, halved, stone removed
  • 24.00 gm icing sugar, to dust
Instructions:
  • Preheat your oven to 180ºC and prepare a baking tray with non-stick baking paper.
  • Blend the cream cheese, cream, and caster sugar in a food processor until silky smooth.
  • Lay filo sheets on a clean surface and layer them with a dry and damp tea towel to keep them moist. Brush one filo sheet with melted butter and sprinkle some pistachios. Repeat layering process with remaining filo sheets, melted butter, and pistachios.
  • Spread the cream cheese mixture along one long side, leaving a 5cm border on that end and the two sides. Top with apricots. Roll up the strudel tightly to enclose the filling, folding in the ends. Place the strudel seam-side down on a tray. Brush with the remaining melted butter, then sprinkle with half of the icing sugar. Bake for 30 minutes until it's crispy and golden. Dust the baked strudel with the remaining icing sugar.

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