Apricot Pistachio Cream Cheese Strudel

Dig through layers of delicate filo pastry, to a creamy centre oozing with cooked, juicy apricots.

The ingredient of Apricot Pistachio Cream Cheese Strudel

• 250g pkt cream cheese at room temperature
• 125ml 1 2 cup pouring cream
• 70g 1 3 cup caster sugar
• 8 sheets filo pastry
• 80g unsalted butter melted
• 75g 1 2 cup pistachio kernels ground
• 8 small fresh apricots halved stone removed
• 2 tablespoons icing sugar to dust

The Instruction of apricot pistachio cream cheese strudel

• preheat oven to 180u00bac line a baking tray with non stick baking paper
• process the cream cheese cream and caster sugar in a food processor until smooth
• place filo sheets on a clean work surface cover with a dry tea towel then a damp tea towel this prevents it from drying out brush 1 filo sheet with a little melted butter sprinkle over some pistachio top with another filo sheet brush with melted butter and sprinkle with some pistachio repeat with remaining filo sheets melted butter and pistachio
• spoon cream cheese mixture along 1 long side leaving a 5cm border at that end and the two sides arrange apricot on top fold in ends and roll up firmly to enclose filling place strudel seam side down on tray brush with remaining melted butter dust with half the icing sugar bake for 30 minutes or until crisp and golden dust with remaining icing sugar

Nutritions of Apricot Pistachio Cream Cheese Strudel

calories: 503 573 calories
calories: 39 grams fat
calories: 21 grams saturated fat
calories: 31 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 8 grams protein
calories: 94 milligrams cholesterol
calories: 284 37 milligrams sodium
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calories: nutritioninformation