Apricot Vienna Tarts

1. 1

   Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.

2. 2

   In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.

3. 3

   Chill in refrigerator.

4. 4

   In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.

5. 5

   Divide into 2 equal disks, wrap in plastic& chill.

6. 6

   When dough is thoroughly chilled, cut each disk into 4 sections.

7. 7

   Roll each section into a thin round, and cut into 4 or 6 wedges.

8. 8

   Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.

9. 9

   Moisten point of dough with a little water.

10. 10

    Roll dough over the preserves, tucking in the sides& continue to roll to the point.

11. 11

    Continue this with each section of dough.

12. 12

    Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.

13. 13

    Bake 15-20 minutes or until light golden brown.

14. 14

    Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.