Flaky Apricot Pastries

9 oz cream cheese, softened

1 C butter, softened

2 C all-purpose flour

¼ C sugar

1 t ground cinnamon

½ C B&R Farms Apricot Preserves

4 t ground pecans

Glaze:

1 C confectioners’ sugar

2 T butter, softened

1-2 T milk

In a mixing bowl, beat cream cheese and butter. Add flour; mix well. Divide dough into four pieces. Cover and refrigerate 2 hours.

On a floured surface, roll each portion of dough into a 12" x 8" rectangle. Combine sugar and cinnamon; sprinkle over dough. Spread with preserves; sprinkle with pecans. Roll up tightly, stating with short side; pinch ends. Place seamed side down on a greased baking sheet. Using a sharp knife, make three slashes across the top of each roll.

Bake at 350F for 25-35 minutes or until golden brown. Remove to wire racks to cool.  Combine glaze ingredients; drizzle over pastries. Yield: 4 pastries.