Apricot Vienna Tarts

Recipe by Mary Scheffert
READY IN: 40mins




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