Rugelach II

Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.

• Calories: 112 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup butter
• ½ cup white sugar
• 2 tablespoons white sugar
• 1 cup ground pecans
• 1 tablespoon ground cinnamon
• ¼ cup all-purpose flour
• 1 cup apricot preserves
• 1 (8 ounce) package cream cheese

Recipe Instructions

Step 1

To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.

Step 2

In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.

Step 3

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 4

Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.

Step 5

Spread each circle of dough with light layer of apricot jam/preserves. 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.

Step 6

Bake 12 - 15 minutes.