1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
3 tbsp. flour
1 egg yolk
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 sweet dough recipe
1/2 c. jam
1/4 c. chopped nuts

Beat cream cheese and sugar until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice. Roll dough into 15 inch square on lightly floured surface. Cut into twenty-five 3 inch squares. Place on greased cookie sheets. Spoon about 1 tablespoon cream cheese mixture onto center of each square. Bring 2 diagonally opposite corners to center of each square, overlapping slightly; pinch. Let rise until double in bulk, about 40 minutes. Bake in a 375 degree oven until golden brown, 12 to 15 minutes. Heat jam until melted; brush lightly over hot rolls and sprinkle with chopped nuts.