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Rugelach II Recipe

Recipe by: 106a802496d678ba

"Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
  • 2In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
  • 3Roll 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.
  • 4Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
  • 5Spread 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.
  • 6Bake 12 - 15 minutes.
Ingredients
  • 48 servings
  • 112 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    112
    6%
  • Fat:
    6.8
    10%
  • Carbs:
    12.2
    4%
  • Protein:
    1.2
    2%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

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