Ingredients
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250g pkt cream cheese, at room temperature
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125ml (1/2 cup) pouring cream
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70g (1/3 cup) caster sugar
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8 sheets filo pastry
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80g unsalted butter, melted
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75g (1/2 cup) pistachio kernels, ground
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8 small fresh apricots, halved, stone removed
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2 tablespoons icing sugar, to dust
Method
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1Preheat oven to 180ºC. Line a baking tray with non-stick baking paper.
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2Process the cream cheese, cream and caster sugar in a food processor until smooth.
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3Place 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.
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4Spoon 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.
Source: taste.com.au
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