Flaky Apricot Pastries Recipe

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"These tender fruit-filled pastries can be made ahead and frozen," says Ed Patterson of Greenville, Texas.

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Flaky Apricot Pastries Recipe

Prep: 15 min. + chilling Bake: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

3 packages (3 ounces each) cream cheese, softened
1 cup butter, softened
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup apricot preserves
4 teaspoons ground pecans
GLAZE:
1 cup confectioners' sugar
2 tablespoons butter, softened
1 to 2 tablespoons milk

Directions

In a large bowl, beat cream cheese and butter until smooth. Gradually add flour and mix well. Divide dough into four pieces. Cover and refrigerate for 2 hours.
On a floured surface, roll each portion of dough into a 12-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over dough. Spread with preserves; sprinkle with pecans. Roll up tightly, starting with a short side; pinch ends. Place seam side down on a greased baking sheet. Using a sharp knife, make three slashes across the top of each roll.
Bake at 350° for 28-32 minutes or until golden brown. Remove to wire racks to cool. Combine glaze ingredients until smooth; drizzle over pastries. Yield: 4 pastries.

Nutritional Facts 1 serving (1 each) equals 1,036 calories, 61 g fat (37 g saturated fat), 162 mg cholesterol, 603 mg sodium, 117 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Flaky Apricot Pastries in Taste of Home October/November 2001, p65