Rating: 4 stars 4
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.

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  • 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.

Nutrition Facts

112 calories; protein 1.2g; carbohydrates 12.2g; fat 6.8g; cholesterol 15.3mg; sodium 41.2mg. Full Nutrition
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