Name: Apricot Raspberry Rugelach Bars
Yield: 16 servings
Ingredients: 1 1/2 sticks cold unsalted butter, cut in pieces; 8 ounces whipped cream cheese; 2 cups all purpose flour; 1/2 tsp salt; 1 cup chopped toasted pecans; 1 1/2 cups raspberry apricot jam, or jam of your choice; 1 egg yolk beaten with a tablespoon of water; sparkling sugar