Apricot and Cinnamon

Apricot and Cinnamon Rugelach 16 tablespoons (2 sticks) pareve margarine, at room temperature 8 ounces soy cream cheese, slightly softened (see headnote) 2 cups plus 2 tablespoons flour, plus more for rolling 1 tablespoon confectioners’ sugar 1 cup apricot jam or preserves 1/4 cup granulated sugar 2 teaspoons ground cinnamon 1/2 cup pecan halves, toasted then coarsely chopped

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