Preparation / Directions:
this is an all week process; but worth it!
I. EARLY PREP: a) Make yogurt cheese from 1 qt. of yogurt. Let it drain, refrigerated for at least 24 hrs. b) To remove excess liquid, put all-fruit spread in a fine sieve over a bowl and refrigerate.
II. PASTRY: In a large bowl, beat butter and yogurt cheese until smooth. Gradually add flour, mixing on low speed until just blended. Flatten into an 8 x 6 inch rectangle. Wrap in plastic wrap and chill 12 hours. (overnight)
III. FILLING: Grind pecans in a meat grinder. Stir in drained all-fruit spread. Set aside.
IV. MAKING THE ROLLS (or THE LAST REFRIGERATION): On a well floured board, roll pastry into a 12 x 14 inch rectangle. Spread nut mixture evenly over pastry. The filling shouldn't be too thick, some may be left. Spread filling to within 1/2 inch of three edges. Leave 1 inch on 1 long edge for better sealing. Roll up from one long edge forming an even log. Press seam firmly to seal* (1 inch side) Cut log in half. Wrap and chill until very firm. (or overnight)
V. BAKING: Preheat oven to 350 degrees. Cover cookie tins with baking parchment. Cut** each log into 28 slices. Place cookies 1 inch apart on prepared tins. Bake 12-15 minutes or until edges are golden. Cool on a wire rack. (may bake longer, depending on consistency of cheese)
VI. STORAGE: Store tightly covered up to 1 week, or freeze using as needed.
Serving Ideas : Freezes well - Do once, but make several batch