Apricot & Pistachio Cream Cheese Strudel Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and line a baking sheet with parchment paper.
• STEP 2.In a bowl, mix together the cream cheese, sugar, and vanilla extract until smooth.
• STEP 3.Lay out a sheet of phyllo dough and brush it with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each layer with butter.
• STEP 4.Spread the cream cheese mixture evenly over the phyllo dough, leaving a 1-inch border around the edges.
• STEP 5.Sprinkle the chopped apricots and pistachios over the cream cheese mixture.
• STEP 6.Starting from one end, carefully roll up the strudel, tucking in the sides as you go.
• STEP 7.Transfer the strudel to the prepared baking sheet and brush the top with melted butter.
• STEP 8.Bake for 25-30 minutes, or until the strudel is golden brown and crispy.
• STEP 9.Allow the strudel to cool for a few minutes before slicing and serving.
• STEP 10.Serve the strudel warm or at room temperature. It can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to thaw the phyllo dough according to the package instructions before using.
• You can substitute other nuts, such as almonds or walnuts, for the pistachios if desired.
• If the phyllo dough tears while rolling up the strudel, simply patch it with a small piece of dough and continue rolling.
• For an extra touch of sweetness, you can sprinkle powdered sugar over the top of the strudel before serving.

Storage and Serving

• Store the strudel in an airtight container in the refrigerator for up to 3 days.
• To serve, slice the strudel into individual portions and enjoy it warm or at room temperature.
• You can serve the strudel as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.