rugelach ii

Ingredients

• Servings: 4
• 1 cup ground pecans
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1 (8 ounce) package cream cheese
• 2 cups all-purpose flour
• 1 cup butter
• 2 tablespoons white sugar
• 1/4 cup all-purpose flour
• 1 cup apricot preserves

Recipe

• 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.