advertisement

Jam Horns

1 3/4 cups flour8 ounces cream cheese2 sticks butter, cut in 1-inch chunksRaspberry or apricot preserves 1/2 cup finely chopped walnuts1 egg beaten with 2 teaspoons water1 teaspoon cinnamon 1/2 cup sugarPut flour in bowl of food processor. Add cream cheese and butter; pulse until thoroughly mixed and dough starts to form a ball. Avoid over-processing. Gather dough and divide into two balls; flatten and wrap each in waxed paper or plastic wrap. Refrigerate until very well chilled - several hours or overnight.Heat oven to 400 degrees. Very lightly coat cookie sheet with cooking spray. Lightly flour a work surface and rolling pin.Roll dough to about 14 by 18-inches. Cut into squares. (You may use any odd-shaped scraps, too.) Place about 1/2 teaspoon of preserves near center of each piece. Fold one corner of dough over jam, not all the way across, pressing edges down to seal in preserves. Fold remaining three corners over to form an envelop-like package. Place on prepared cookie sheet.When sheet is full, brush each piece with egg and water mixture; press a few nuts into top and sprinkle with a little cinnamon sugar and bake 8-10 minutes, but watch carefully after 6 minutes. They should not be dark brown. (Some will pop open and the jam will leak.) Immediately remove from cookie sheet with a thin spatula. Place on wire racks to cool. Can be frozen.Makes about 4 dozen.Nutrition values per serving: 64 calories, 3 g fat (1 g saturated), 8 g carbohydrates, trace fiber, 1 g protein, 10 mg cholesterol, 22 mg sodium.

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.