Cream Cheese-Apricot Pastries (Rugalach)
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by Olga, on April 22, 2014

Cook Time: 20
Servings: 8-10


1 (8oz) cream cheese
1 stick of unsalted butter
1/2 cup of sugar
2 1/2 cup of flour
1 cup chopped pecans
1 ( 12oz) jar of apricot jam
Powdered sugar

These wonderful pastries  will become your favorit. The main ingredients of this recipe are cream cheese, butter and flour. Use what you have. I sometimes put raisins instead of blueberry and walnuts instead of pecans.
You may try a Puff Pastry Sheets (sold at any Supermarket). Use it the same way. Don’t brush it with butter but with egg wash instead before baking. (See “Puff Pastry Turnovers” for tips)


In a food processor pulse together cream cheese and butter (or margarin). Add 2 table spoons of sugar and flour, continuing pulsing until crumbly.


Combine the mixture by hand forming a dough.
Divide dough in half and shape in balls. Cover and chill for an hour.


Roll each ball of a dough into 15×12 inch rectangle shape.


Spread an apricot jam evenly over each rectangle, sprinkle evenly with remaining sugar, pecans and blueberry.


Roll up the rectangle at the narrow side from one end to another.


Place on a lightly greased baking sheet, seam down (wax paper may be used), folding ends of pastries underneath on both sides, to keep jam from seeping out. Let it chill for about 15 minutes.


Brush with butter and sprinkle with some sugar. Bake in a preheated over at 350F for about 20 minutes,
or until golden brown, depending on your oven.


When cooled down cut into 1-inch slices & sprinkle with powdered sugar.
Enjoy it.

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