Cranberry Nut Jam Rolls
Polish-style cream cheese puff pastry filled with spiced dried cranberries and nuts, baked until golden and crisp.
Ingredients
cake flour (sifted (not self-rising))
1⅓ cup
salt
¼ tsp
baking powder
⅛ tsp
cream cheese (softened)
4 oz
unsalted butter (slightly softened)
½ cup (1 stick)
powdered sugar
1 tbsp
egg yolk
1
sour cream
1½ tbsp
vanilla extract
1½ tsp
apricot jam
¾ cup
granulated sugar
½ cup
ground cinnamon
1 tbsp
pecans (chopped)
⅓ cup
walnuts (chopped)
⅓ cup
blanched whole almonds (chopped)
½ cup
dried cranberries (chopped)
1 cup
Instructions
1
Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, salt, and baking powder; set aside.
2
Make the Cream Cheese Pastry Dough
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and powdered sugar on medium-high speed until very light and fluffy, about 2 minutes. Add the egg yolk, sour cream, and vanilla extract on medium speed and beat until well combined, scraping down the sides of the bowl as needed. Add the flour mixture on low speed and beat until just combined. Turn the dough out onto a lightly floured work surface and divide into 3 equal pieces. Shape each piece into a disk, wrap in plastic wrap, and refrigerate for at least 6 hours (or overnight).
3
Preheat Oven and Prepare Baking Sheets
Place a rack in the center of the oven and preheat the oven to 325°F (160°C). Grease two baking sheets.
4
Prepare the Jam
Place the apricot jam in a bowl. Transfer any larger apricot chunks from the jam to a cutting board and chop finely. Return the chopped fruit to the jam.
5
Prepare Cinnamon Sugar and Nut Mixture
In a small bowl, mix together the granulated sugar and ground cinnamon; set aside. In a medium bowl, mix together the nuts and dried cranberries; set aside.
6
Roll Out Dough and Add Fillings
On a lightly floured surface, roll out one portion of dough into a 12-inch round (keep the remaining dough in the refrigerator until ready to use). Spoon half of the apricot jam into the center of the dough and spread almost to the edges. Sprinkle with 2 tablespoons of the cinnamon sugar. Sprinkle half of the cranberry-nut mixture (about ⅔ cup) over the dough. Using a sharp knife, cut the dough round into 16 wedges. Starting from the outer edge, roll up each triangle.
7
Bake
Arrange the jam rolls on the prepared baking sheets, spacing them 1 inch apart and making sure the points are on the bottom. Sprinkle with the remaining cinnamon sugar. Bake for about 20 to 25 minutes, until lightly browned. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.
