1 pkg. (8 oz.) cream cheese, softened
1 lg. egg yolk
1/3 c. granulated sugar
1/2 c. dried apricots, coarsely chopped
10 leaves phyllo pastry, at room temperature
1/2 c. unsalted butter, melted
1/2 c. ground blanched almonds
Confection's sugar

In large bowl of electric mixer, at medium speed, beat cream cheese, egg yolk and sugar until smooth. Stir in apricots; set aside. Grease large baking sheets; set aside. Preheat oven to 400 degrees. On large kitchen towel place 1 sheet phyllo. Brush lightly with some butter, sprinkle with some almonds. Cover with another sheet phyllo; repeat layers with remaining butter, almonds and phyllo, reserving a little butter for top of strudel. With long side of pastry facing you and starting at short side of pastry rectangle, spread cheese mixture evenly over 3/4 of pastry; leave 1 inch border on sides. Fold up border; starting from filled short end, roll up strudel, jelly roll fashion, using towel to roll and guide it. Place strudel on prepared baking sheet, seam side down. Brush with remaining butter. With wooden pick, make small holes in side of strudel for air vents. Bake 10 minutes, reduce heat to 350 degrees. Bake 30 minutes longer or until golden brown. Sprinkle with confectioner's sugar. Serve warm. Serves 6 to 8. (Recipe can be doubled, yielding 2 strudels and using full package phyllo leaves.)