Great Christmas Pastry
- 1 cup ground pecans
- 1 cup currants
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1/2 pound cream cheese, room temp
- 2 cups all purpose flour
- 1 cup (2 sticks) butter, room temp
- 2 tablespoons sugar
- 1-12 ounce jar apricot jam
For filling: combine pecans, currants, sugar and cinnamon in mixing bowl.
For dough: Combine cream cheese, flour, butter and sugar in large bowl and blend well.
Divide dough into four pieces. Dust each with flour, shaking off excess. Roll each piece
between sheets of waxed paper into 10-inch circle. Refrigerate 1 hour.
Preheat oven to 375. Use parchment paper on your baking sheet. Spread each circle of dough
with apricot jam. Divide filling among circles, spreading evenly. Cut each into 12 wedges.
Roll up each wedge from bottom edge to point. Arrange on prepared sheet, point side down.
Bake until golden, about 20 minutes. Transfer to wire rack and let cool. Store cookies in
airtight container or freeze. Sprinkle with powdered sugar and serve.
Source: Michael Clausen