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Ingredients

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

Method

Step 1 Preheat oven to 180ºC. Line a baking tray with non-stick baking paper.
Step 2 Process the cream cheese, cream and caster sugar in a food processor until smooth.
Step 3 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.
Step 4 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.

Apricot & pistachio cream cheese strudel

How to make Apricot & pistachio cream cheese strudel

Ingredients

Method