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Ingredients
| pecans: 1 cup |
| granulated sugar: 1/2 cup |
| ground cinnamon: 1 Tbl |
| cream cheese: 1 8oz package |
| all-purpose flour (unsifted): 2 cups |
| salted butter: 1 cup |
| granulated sugar: 2 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| apricot preserves: 1 cup |
Rugelach II
Credit: AllRecipes
User rating:
"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."
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Prep Time
min -
Cook Time
min -
Servings
48 serving(s)
Tags
Directions
- To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
- In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
- 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.
- Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
- 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.
- Bake 12 - 15 minutes.