Apricot Vienna Rolls Recipe

Ingredients for Apricot Vienna Rolls

• Dried Apricot
• 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
• Sugar
• Cinnamon

How to Make Apricot Vienna Rolls

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 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.
3. 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.
4. Divide the dough in half. Shape each half into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
5. On a lightly floured surface, roll out each chilled dough disk into a 12-inch circle.
6. Cut each circle into 8 equal wedges.
7. Place approximately 1 teaspoon of the chilled apricot filling onto the wider end of each dough wedge.
8. Brush the tip of each dough wedge with a little water.
9. Roll up each wedge tightly, starting from the wider end, tucking in the sides as you roll.
10. Place the rolled cookies onto the prepared baking sheets, leaving some space between each.
11. In a small bowl, whisk together 1 large egg with 1 tablespoon of water. Brush the egg wash over the cookies.
12. Sprinkle generously with cinnamon sugar (combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon).
13. Bake for 15-20 minutes, or until the cookies are lightly golden brown.
14. Let the cookies cool on a wire rack before serving. Enjoy!