Flaky Apricot Pastries Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
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 12x8-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.
Originally published as Flaky Apricot Pastries in Taste of Home October/November 2001, p65

Nutritional Facts

1 each: 1036 calories, 61g fat (37g saturated fat), 162mg cholesterol, 603mg sodium, 117g carbohydrate (66g sugars, 3g fiber), 9g protein.

  • 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
  1. 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.
  2. On a floured surface, roll each portion of dough into a 12x8-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.
  3. 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.
Originally published as Flaky Apricot Pastries in Taste of Home October/November 2001, p65

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