Apricot Pasta

Directions

1. 1
   Preheat oven to 325°.
2. 2
   Mix cream cheese, butter and flour as for pie crust.
3. 3
   Cut four pieces of waxed paper the size of your cookie sheet.
4. 4
   Divide the dough in half and roll each half out between two layers of waxed paper until entire paper is covered. Refrigerate 15 to 30 minutes.
5. 5
   Place one layer of pastry on greased cookie sheet.
6. 6
   Spread with all of the jam and top with second layer of pastry.
7. 7
   Remove waxed paper as you work.
8. 8
   Brush top of pastry with water and sprinkle with sugar.
9. 9
   Bake 45 minutes or until nicely browned.
10. 10
    Cut in squares.