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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.

Recipe by Southern Living November 2003

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Recipe Summary

Yield:
Makes about 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse first 4 ingredients in a food processor until crumbly. Combine mixture by hand, forming a dough.

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  • Divide dough into 4 equal portions. Shape each portion into a ball; cover and chill 1 hour.

  • Place 1 portion between 2 sheets of lightly floured wax paper; roll to a 15- x 10-inch rectangle. Repeat with remaining portions.

  • 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.

  • 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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