Rugelach II

Step 1
To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.

Step 2
In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.

Step 3
Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.

Step 4
Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.

Step 5
Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.

Step 6
Bake 12 – 15 minutes.