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2 hours
Prep: 30 minutes
Cook: 30 minutes
1058 calories per serving view nutrition facts
1 cake
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| Dough | |||
| 8 | ounces | cream cheese | |
| 1 | cup | butter, unsalted | |
| 1/2 | cup | powdered sugar | |
| 1 | pinch | salt | |
| 1/2 | teaspoon | lemon juice | |
| 1/2 | teaspoon | vanilla extract | |
| 2 | cups | flour, all-purpose | |
| 1 | large | egg | |
| Apricot filling | |||
| 1 | cup | apricot preserves (jam) | |
| 2 | tablespoons | cake crumbs | |
| 3/4 | cup | walnuts | broken up |
Place the cream cheese, butter, confectioner's sugar, lemon juice and vanilla in a food processor.
Add the flour and pulse til a very soft dough is formed.
Refrigerate for at least ONE HOUR.
Mix the ingredients for the filling of your choice and divide the dough into 4 balls.
Roll the balls out into 4 circles, about 1/8 inch thick and spread with apricot or chocolate filling.
Cut into pie- shaped pieces 1-inch wide at the circumference.
Roll up from the wide side to the center.
Beat the egg and brush the top.
Sprinkle with the crystallized (or granulated) sugar and place flat on a greased cookie sheet.
Top with apricot or chocolate filling.
Roll each rectangle into a jelly roll and cut into 1/2-inch pieces.
Lay flat on a greased cookie sheet.
Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or granulated) sugar.
Bake on a greased cookie sheet in a preheated 350 degrees F.oven for 25 minutes or until golden brown.
| % Daily Value* | |
| Total Fat 82.0g | 126% |
| Saturated Fat 43.0g | 216% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 197mg | 8% |
| Total Carbohydrate 67.0g | 22% |
| Dietary Fiber 3.0g | 13% |
| Sugars 15.0g | |
| Protein 19.0g | 37% |
| Vitamin A | 45% | Vitamin C | 1% | |
| Calcium | 9% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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