Apricot jam or preserves makes a delicious filling with chopped pecans in this rugelach recipe
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
To make the filling: Combine pecans
1/2 cup sugar
and cinnamon in a bowl; set aside.
Soften butter and cream cheese in a large bowl. Add flour and sugar
blend well. Divide dough into four 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 the oven to 375 degrees F (190 degrees C). Grease baking sheets.
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.
Bake in the preheated oven until golden
about 12 to 15 minutes.
Cook’s Note
The jam may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.
