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Apricot Vienna Rolls

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“This is a really delicious cookie. I love the sour-sweet of the apricot filling.”
READY IN:
1hr 5mins
YIELD:
32-48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
  2. In a small saucepan, cook the chopped apricots and preserves until melted, and apricots are soft. Chill in refrigerator.
  3. In a mixing Bowl, combine cream cheese, butter and flour into a stiff dough. Divide into 2 equal disks, wrap in plastic wrap and chill (atleast 1 hour).
  4. When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges.
  5. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue until all dough has been used up.
  6. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon Sugar.
  7. Bake 15-20 minutes or until light golden brown. Cool on wire rack.

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