Apricot jam or preserves makes a delicious filling with chopped pecans in this rugelach recipe.
Ingredients
- ground pecans: 1 cup
- white sugar: 0.5 cup
- ground cinnamon: 1 Tbsp
- cream cheese: 1 pack (8 ounce pack)
- all-purpose flour: 2 cups
- butter: 1 cup
- white sugar: 2 Tbsp
- all-purpose flour: 0.25 cup
- apricot jam or preserves: 1 cup
Metric Conversion
Stages of cooking
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To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.
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Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.
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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.
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Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
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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.
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Bake in the preheated oven until golden, about 12 to 15 minutes.
