Almond Phyllo Strudel


1/3 Cup Almond Paste
3oz Cream Cheese - Softened
2 Cups Almonds - Ground
1/2 Cup White Sugar
1/2 Tsp Salt
2 Tbl Butter
3 Egg Whites
1 Tsp Almond Extract
2 Tsp Orange Juice
1 Pkg Athens Phyllo Sheets (20 sheets) - Thawed
1/2 Cup Butter - Melted
1 Egg
1 Tbl Water
1/3 Cup Almond Slivers
1/3 Cup Powdered Sugar for Dusting
Fresh Mint Leaves - Garnish


Preheat oven to 400 degrees.

In a large bowl, beat almond paste and cream cheese with an electric mixer. Add the almonds, sugar, and salt; continue to beat until creamy.

Beat in butter, egg whites, almond extract and orange juice until fluffy. Set aside.

Be Careful to keep the Phyllo from drying out as you work with it.

Brush the center of a cookie sheet with melted butter. Lay 7 sheets of Athens Phyllo Dough, brushing each with mented butter.

Spread 1/2 of the almond mixture over the top of the 5th sheet. (staying an inch from all edges) Layer 7 more sheets brushing with melted butter in the same manner.

Spread remainder of the almond mixture, in same manner, over the Athens Phyllo sheets.

Brush the remaining sheets in ths same manner and topping the stack, carefully roll the stack from the long side, jellyroll style.

Lay on prepared cookie sheet, seam side down. Tuck in ends.

Whisk together the egg and water. Brush top and sides of roll with egg mixture and sprinkle sliced almonds over the top.

Place in the preheated oven and bake 25 to 30 minutes or until golden brown.

Remove to wire rack to cool.

Dust with powdered sugar before slicing.

Slice in 1" slices and place on serving platter. Garnish with fresh mint sprigs.


A beautiful presentation. Great for a brunch, especially impresses the ladies.

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