Pastry
All Purpose Flour — 3 cups
Cream Cheese, Softened — ½ lb
Unsalted Butter, Softened — ½ lb
Powdered Sugar — as needed for rolling our and garnishing
Fillings
Apricot Filling:
Dried Apricots — 12 oz
White Sugar — to taste
Walnut Filling:
Shelled Walnuts — 1 lb, fine ground in a food processor
Milk — ½ cup
White Sugar — to taste
Mix flour, butter, and cream cheese thoroughly, using a stand mixer or kneading with your hands on the countertop. Once you have a firm dough, pinch off tablespoon-sized pieces of dough and roll into balls about an inch in diameter. Place on a lined baking sheet and refrigerate overnight.
For Apricot filling: add dried apricots to a pot and cover with just enough water to fully submerge the apricots. Boil uncovered for about 30 minutes, until mushy. Drain the water and add white sugar to taste (approx. ¼ cup to ½ cup), then mash with a potato masher until you have a thick, jam-like consistency.
For Walnut filling: add ground walnuts to a pot, then add ¼ cup of milk and ¼ cup of sugar. Heat on medium-low, stirring frequently, and add the other ½ cup of milk as needed until you have a thick, sticky paste that clumps together easily.
Preheat oven to 350F. Prepare a lined baking sheet with non-stick spray. Spread powdered sugar over your countertop for rolling out your dough.
Take a refrigerated dough ball and flatten it with a rolling pin until it is a long oval, about 7 inches long and 4 inches wide at its widest point.
Put a tablespoon of filling on the end of the flat dough closest to you, then roll the dough around the filling in a cylinder. Pinch the ends closed with your fingers and put on the lined baking sheet with non-stick spray.
Bake for 20-25 minutes until golden brown. Gently transfer to a wire rack and let cool. Sprinkle with powdered sugar when ready to eat or gift.
Store in an airtight container or ziplock baggie for up to a week.
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