Apricot Strudel

Apricot Strudel
15 Mins
Prep time
30 Mins
Cooking time
Serves 8

What you need

  • 250g block PHILADELPHIA Cream Cheese, softened
  • 2 tablespoons caster sugar
  • 1 tablespoon lemon juice
  • 425g can apricots, well drained
  • 5 sheets filo pastry, buttered and layered
  • 2 tablespoons butter, melted
  • shredded coconut
  • icing sugar

How to make it

  1. COMBINE PHILLY, caster sugar and lemon juice, beating until smooth.
  2. SPOON PHILLY mixture and fruit along the longest side of pastry, 10cm from the edge and 5cm from each end. Fold 10cm edge over filling, tuck in ends then roll to enclose filling.
  3. PLACE strudel on a foil lined baking tray. Brush with a little butter and sprinkle with coconut. Bake at 180°C for 15 minutes. Dust with icing sugar to serve.