Saturday, December 22, 2012
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| Rugelach II |
"Apricot jam/preserves might also soften onto baking sheets if spread too thick. Transfer to every other sheet to save you burning or double pan for remaining 1/2 of baking."
Ingredients :
- 1 cup ground pecans
- half cup white sugar
- 1 tablespoon ground cinnamon
- 1 (eight ounce) package cream cheese
- 2 cups all-cause flour
- 1 cup butter
- 2 tablespoons white sugar
- 1/four cup all-cause flour
- 1 cup apricot preserves
Instructions :
| Prep : | Cook : 48M | Ready in : |
|---|
- To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
- In a huge bowl, melt butter and cream cheese. Add flour and sugar, combo well. Divide dough into (4) pieces.
- Roll every right into a ball and dust every with flour, shake off extra. With a rolling pin, roll every piece among sheets of waxed paper into a ten inch circle. Stack circles and refrigerate as a minimum one hour.
- Preheat over to 375 tiers F (a hundred ninety degrees C). Grease baking sheets.
- Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling amongst circles, spread lightly. Cut every circle into 12 pie fashioned wedges. Roll wedges from huge aspect to factor. Place on baking sheets point side down.
- Bake 12 - 15 mins.
Notes :
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