Fanned Apricot Coffeecake

• 2 1/3 c. flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 (3 oz.) pkg. cream cheese
• 1/2 c. plus 2 Tbsp. butter or margarine
• 1/2 c. milk
• 1/2 c. apricot preserves
• 1/4 c. chopped walnuts

1. Preheat oven to 350 degrees.
2. Grease a baking sheet, set aside.
3. In medium bowl, stir together flour, sugar, baking powder and salt.
4. With a pastry blender, or 2 knives, cut in cream cheese, butter or margarine until mixture resembles coarse peas. Stir in milk.
5. On lightly floured board, knead dough gently 20 times.
6. Place dough on waxed paper.
7. Roll out to a 12 inch by 8 inch rectangle.
8. Turn rectangle onto the greased baking sheet. Spread apricot preserves lengthwise to cover 2/3 of the rectangle. Sprinkle with walnuts.
9. Fold the third of the rectangle without preserves over the center.
10. Fold over again, making 3 layers of dough and 2 layers of filling.
11. Seal edges.
12. From folded edge, cut dough into 1 inch slices to within 1 inch of opposite side; twist strips so that cut side is up.
13. Bake 25 minutes or until golden brown.
14. Remove coffeecake from baking sheet.
15. Cool on rack 10 minutes.
16. If desired, drizzle glaze over top.

flour, sugar, baking powder, salt, cream cheese, butter, milk, apricot preserves, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=121322 (may not work)