Apricot, pistachio cream cheese strudel

Preparation Time 20 minutes Cooking Time 30 minutes Ingredients (serves 6) 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 tbs icing sugar, to dust Method Preheat oven to 180ºC. Line a baking tray with non-stick baking paper. Process the cream cheese, cream and caster sugar in a food processor until smooth. 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. 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. Notes Cook's tip: For best flavour, and to make cutting the strudel easier, use fresh ripe apricots. Ripe apricots give a little when they're squeezed. They should be plump and have a delicate perfume. From goodtaste