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Pecan and Apricot Rugelach

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
90 min
SERVINGS
48 servings
Dessert European
Pecan and Apricot Rugelach
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
Instructions
1
To prepare the filling, gather pecans, sugar, and cinnamon in a bowl; reserve for later use.
2
Melt butter and cream cheese together in a large mixing container. Incorporate flour and sugar, blend until smooth. Divide the dough into four portions.
3
Shape each portion into a spherical form and dust with flour, gently remove excess. Utilize a rolling pin to flatten each sphere between two sheets of waxed paper into a 10-inch circular shape. Stack the circles and refrigerate for at least an hour.
4
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Coat baking sheets with a thin layer of oil.
5
Spread each circular dough shape with a light, even layer of apricot jam. Distribute the nut filling evenly among the dough shapes, spreading it smoothly. Cut each circular shape into 12 pie-shaped wedges. Roll the wedges from their widest edge to a pointed tip. Position the wedges on baking sheets with the pointed end facing downwards.
6
Bake in the preheated oven until golden brown, approximately 12 to 15 minutes.