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


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.