Rugelach II The Best Recipes

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Rugelach II

"Apricot jam/preserves can also melt onto baking sheets if unfold too thick. Transfer to every other sheet to save you burning or double pan for last half of of baking."

Ingredients :

1 cup floor pecans
1/2 cup white sugar
1 tablespoon ground cinnamon
1 (8 ounce) bundle cream cheese
2 cups all-reason flour
1 cup butter
2 tablespoons white sugar
1/four cup all-motive flour
1 cup apricot preserves

Instructions :

Prep :	Cook : 48M	Ready in :

To Make Filling: Combine pecans, half of cup sugar and cinnamon in a bowl and set aside.
In a massive bowl, melt butter and cream cheese. Add flour and sugar, combo properly. Divide dough into (four) pieces.
Roll each right into a ball and dirt each with flour, shake off extra. With a rolling pin, roll every piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate as a minimum one hour.
Preheat over to 375 stages F (a hundred ninety tiers C). Grease baking sheets.
Spread every circle of dough with mild layer of apricot jam/preserves. Divide nut filling among circles, unfold frivolously. Cut every circle into 12 pie shaped wedges. Roll wedges from wide facet to factor. Place on baking sheets factor facet down.
Bake 12 - 15 mins.

Notes :

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