Rugelach II Chef John's Recipe
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| Rugelach II |
"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."
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 :
| Prep : | Cook : 48M | Ready in : |
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- To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
- In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
- 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.
- Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
- Spread 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.
- Bake 12 - 15 minutes.
Notes :
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