Ingredientes para Apricot Vienna Rolls
- 1 cup chopped dried apricots
- 1/4 cup apricot preserves
- 4 ounces (113g) softened cream cheese
- 1/2 cup (1 stick, 113g) softened unsalted butter
- 2 cups (250g) all-purpose flour
- 1 large egg
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon water
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Cómo preparar Apricot Vienna Rolls
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small saucepan, combine 1 cup chopped dried apricots and 1/4 cup apricot preserves. Cook over medium heat, stirring frequently, until apricots are softened and mixture is melted (about 5-7 minutes). Remove from heat and let cool completely. Refrigerate for at least 30 minutes to allow the filling to firm up.
- In a large mixing bowl, cream together 4 ounces (113g) softened cream cheese, 1/2 cup (1 stick, 113g) softened unsalted butter, and 2 cups (250g) all-purpose flour until a stiff dough forms.
- Divide the dough in half. Shape each half into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out each chilled dough disk into a 12-inch circle.
- Cut each circle into 8 equal wedges.
- Place approximately 1 teaspoon of the chilled apricot filling onto the wider end of each dough wedge.
- Brush the tip of each dough wedge with a little water.
- Roll up each wedge tightly, starting from the wider end, tucking in the sides as you roll.
- Place the rolled cookies onto the prepared baking sheets, leaving some space between each.
- In a small bowl, whisk together 1 large egg with 1 tablespoon of water. Brush the egg wash over the cookies.
- Sprinkle generously with cinnamon sugar (combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon).
- Bake for 15-20 minutes, or until the cookies are lightly golden brown.
- Let the cookies cool on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
24g
Carbs
6g
