Bagels with apricot jam

These bagels can be procured for future use. They are perfectly stored
in the freezer in raw form. When you need it, you can just bake them.

1 cup of flour
1/2 cup oil
240 g of cream cheese
3/4 cup apricot jam
1/2 cup ground almonds
1 tsp lemon peel
1 egg
1/3 cup sugar

Prepare the dough: Mix the flour with cream cheese at room
temperature, to the state of crumbs. Knead the dough on the
flour-padded surface.

Divide the dough in half. Each half roll into a ball. Wrap the film,
put into the refrigerator for 40 minutes.

In the meantime, prepare the filling. Mix apricot jam with lemon zest.

Get the dough out of the fridge. On the surface sprinkled with flour,
roll each ball into a thin layer, round in shape. The thinner, the
better.
Lubricate the layer with jam. Sprinkle with almonds. Cut each circle
into 12 segments. Roll each into a roll, starting from a wide edge.
Collect the bagels on a baking tray.

Beat a little egg, grease the bagels. Sprinkle with sugar.

The oven at a temperature of 180 degrees 20-25 minutes.