Apricot Cream Cheese Pinwheels
Pastry
1 cup unsalted butter, at room temperature
1 package (8 ounces) cream cheese at room temperature
1/4 teaspoon salt
2 cups all purpose flour
Filling
2/3 cup apricot preserves
1 cup finely chopped walnuts
To make pastry, beat butter, cream cheese and salt in a large bowl with
electric
mixer until smooth. With a fork, work in flour until blended and mixture
forms a smooth dough. Using hands, flatten dough on plastic wrap to an 8 x 6
inch rectangle. Chill overnight.
To make filling: stir preserves and nuts in a small bowl until well
blended.
To assemble: roll cold pastry into a 12 x 14 inch rectangle between 2 sheets
of
waxed paper or on a floured pastry cloth with floured rolling pin. Spread
filling to within 1/2 inch of edges. Roll up like a jelly roll from long
side.
Press seam firmly to seal. Cut log in half. Wrap and chill until very firm or
place in freezer for 30 minutes. Meanwhile, preheat oven to 350 degrees.
Grease cookie sheets. With very sharp knife, cut rolls into 1/4 inch slices.
Place 1/2 inch apart on prepared cookie sheet. Bake 13 minutes or until
bottoms and edges are golden brown. Remove to rack to cool.
Makes 56
