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Flaky Apricot Pastries
"These tender fruit-filled pastries can be made ahead and frozen," says Ed Patterson of Greenville, Texas.
4 Servings
Prep: 15 min. + chilling Bake: 30 min.
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
© Taste of Home 2013
2 of 2
Flaky Apricot Pastries
(continued)
Directions (continued)
over pastries. Yield: 4 pastries.
Nutrition 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.
© Taste of Home 2013