Rugelach Ii

Name: Rugelach Ii
Ingredients: 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

9 ingredients

6 steps

Ingredients

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

Directions

1

To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
2

In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
3

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.
4

Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
5

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.
6

Bake 12 - 15 minutes.