Apricot & pistachio cream cheese strudel

Method

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