4 flour tortillas (7 inch diameter)
1 sm. pkg (3 oz.) cream cheese
1/4 c. apricot jam
1 tbsp. milk
1 tbsp. sugar

Cut tortillas in half. Cut cream cheese into 8 portions; shape each portion into a log about 5 inches long. Place cream cheese and jam on the cut edge of each tortilla, dividing equally. Roll tortilla around cheese and jam to enclose; place, seam down, in a 10 x 15 inch baking pan. Brush rolls with milk, then sprinkle equally with sugar. Bake in a 450 degree oven until tortillas are golden, 12-13 minutes. Remove from pan and they stick if allowed to cool. Serve warm. Serves 4 (serve with poached apricots, eggs in shell, hot tea).