1 cup real butter (no-salt type)
    8 oz pkg of Philadelphia cream cheese (or Mascarpone)
2-1/4 cups flour
   18 oz apricot preserves on sirup
    1 cup shredded coconut
    1 cup chopped nuts (I prefer pecans)
  1/2 cup dark brown sugar
  1/2 cup shaved almonds

Cream the flour, butter, and cream cheese into a ball and chill it.
Divide dough into 4 parts.  Roll each into a rectangle.  Spread 
mixture of apricot preserves, shredded coconut, dark brown sugar, 
and chopped pecans and roll up as a jelly roll.  Brush top with a 
tiny bit of the apricot sirup and put shaved almonds on top.  
Put on ungreased cookie sheet, and bake for about 45 minutes at 
350 °C. 
Cool and slice.  Serve with a bit of whipped cream or hot out of 
the oven with vanilla ice-cream.