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Flaky Apricot Pastries

 Flaky Apricot Pastries
"These tender fruit-filled pastries can be made ahead and frozen," says Ed Patterson of Greenville, Texas.
4 ServingsPrep: 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

2 of 2

Flaky Apricot Pastries (continued)

Directions (continued)

  • 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.