These apricot rugelach are delicious bite-size cookies filled with a nutty pecan, cinnamon, and apricot preserve filling.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
112 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
Step 2
Bake in the preheated oven until golden, about 12 to 15 minutes.
Step 3
To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.
Step 4
Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.
Step 5
Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10-inch circle. Stack circles and refrigerate at least one hour.
Step 6
Spread each circle of dough with light layer of apricot jam. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
