Apricot Vienna Tarts



  1. preheat oven to 350 °F; line cookie sheets with parchment paper and set aside.
  2. In a small saucepan, cook the chopped apricotsand preserves until melted and apricots are soft.
  3. Chill in refrigerator.
  4. In a mixing bowl, combine cream cheese, butterand flour into a stiff dough.
  5. Divide into 2 equal disks, wrap in plastic and chill.
  6. When dough is thoroughly chilled, cut each disk into 4 sections.
  7. Roll each section into a thin round, and cut into 4 or 6 wedges.
  8. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
  9. Moisten point of dough with a little water.
  10. Roll dough over the preserves, tucking in the sides and continue to roll to the point.
  11. Continue this with each section of dough.
  12. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
  13. Bake 15 – 20 minutes or until light golden brown.
  14. Cool on wire rack.
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