Apricot-Cream Cheese Pastries

If you don't have a food processor, cut cream cheese and butter into flour and granulated sugar using a pastry blender until mixture is crumbly. Form into a dough, and proceed with recipe as directed.

Yield: Makes about 4 dozen
Recipe from Southern Living

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  • 2 1/2 cups all-purpose flour
  • 1 (8-ounce) package cream cheese, cut into 1-inch cubes
  • 1 cup butter or margarine, cut into 1-inch cubes
  • 2 tablespoons sugar
  • 1 cup pecans, finely chopped and toasted
  • 1 cup golden raisins
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 1 (12-ounce) jar apricot jam
  • 1/3 cup butter or margarine, melted
  • Powdered sugar


  1. Pulse first 4 ingredients in a food processor until crumbly. Combine mixture by hand, forming a dough.
  2. Divide dough into 4 equal portions. Shape each portion into a ball; cover and chill 1 hour.
  3. Place 1 portion between 2 sheets of lightly floured wax paper; roll to a 15- x 10-inch rectangle. Repeat with remaining portions.
  4. Combine pecans and next 3 ingredients. Spread each rectangle evenly with jam, leaving a 1-inch border; sprinkle evenly with pecan mixture. Roll up, jellyroll fashion, and place, seam side down, on a lightly greased baking sheet, tucking ends under to keep jam from seeping out. Brush with melted butter.
  5. Bake at 375° for 20 to 25 minutes or until golden. Remove to a wire rack, and cool 15 minutes. Cut each roll with a serrated knife into 1-inch slices; sprinkle with powdered sugar.
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