Rugelach Ii
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Pecan (ground)2 tbsps
White Sugar1 tbsp
Ground Cinnamon230 g
Cream Cheese (package)1 cup
All-Purpose Flour1 cup
Butter1 cup
Apricot PreserveDirections:
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
3
Add flour and sugar, blend well
4
Divide dough into (4) pieces
5
Roll each into a ball and dust each with flour, shake off excess
6
With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle
7
Stack circles and refrigerate at least one hour
8
Preheat over to 375 degrees F (190 degrees C)
9
Grease baking sheets
10
Spread each circle of dough with light layer of apricot jam/preserves
11
Divide nut filling among circles, spread evenly
12
Cut each circle into 12 pie shaped wedges
13
Roll wedges from wide edge to point
14
Place on baking sheets point side down
15
Bake 12 - 15 minutes