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Apricot Rugelach
Apricot Rugelach
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Irresistible apricot rugelach with pecan, cinnamon, and apricot filling - a perfect bite-size treat!
Ingredients:
  • 1 cup ground pecans
  • 0.5 cup white sugar
  • 1 tablespoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup butter
  • 2 tablespoons white sugar
  • 0.25 cup all-purpose flour
  • 1 cup apricot preserves
Instructions:
  • Prepare a delectable filling by mixing pecans, 1/2 cup of sugar, and a hint of cinnamon in a bowl; keep it aside for later use.
  • In a large bowl, let the butter and cream cheese soften. Mix in the flour and sugar until well blended. Divide the dough into four equal parts.
  • Roll each portion into a ball and coat with flour, shaking off any excess. Use a rolling pin to flatten each ball between sheets of waxed paper into a 10-inch circle. Stack the circles and chill in the refrigerator for at least one hour.
  • Preheat the oven to 375°F (190°C) and lightly grease baking sheets.
  • Coat each circle of dough with a delicate layer of apricot jam. Evenly distribute the nut filling among the circles. Cut each circle into 12 pie-shaped wedges and roll them from the wide edge to the point. Place the wedges on baking sheets with the point side down.
  • Bake until beautifully golden, about 12 to 15 minutes in the preheated oven.

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