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Apricot or Chocolate Filled Rugelah Recipe
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To make Apricot or Chocolate Filled Rugelah you will need
Ingredients
| | DOUGH | | | | 8 | ounces | Cream cheese | | 1 | cup | Unsalted butter | | 1/2 | cups | Confectioner's sugar | | 1 | pinch | Salt | | 1/2 | teaspoons | Lemon juice | | 1/2 | teaspoons | Vanilla extract | | 2 | cups | All- purpose flour | | 1 | large | Egg | | 1/4 | cups | Crystallized or granulated sugar |
| | APRICOT FILLING | | | | 1 | cup | Apricot jam | | 2 | tablespoons | Cake crumbs, optional | | 3/4 | cups | Walnuts, broken up |
| | CHOCOLATE FILLING | | | | 1 | cup | Shaved bittersweet chocolate, (about 8 ounces) | | 1/4 | cups | Sugar | | 1 | large | Egg | | 1 1/4 | cups | Crystallized or granulated sugar |
Instructions
Place the cream cheese, butter, confectioner's sugar, lemon juice and
vanilla in a food processor.
Add the flour and pulse til a very soft dough is formed. Refrigerate for at
least ONE HOUR.
Mix the ingredients for the filling of your choice and divide the dough
into 4 balls. Roll the balls out into 4 circles, about 1/8 inch thick and
spread with apricot or chocolate filling.
Cut into pie- shaped pieces 1-inch wide at the circumference. Roll up from
the wide side to the center.
Beat the egg and brush the top.
Sprinkle with the crystallized (or granulated) sugar and place flat on a
greased cookie sheet. (Alternately, roll out each ball to a rectangle,
1/4-inch thick. Top with apricot or chocolate filling.
Roll each rectangle into a jelly roll and cut into 1/2-inch pieces. Lay
flat on a greased cookie sheet. Beat the egg, brush the tops of each
cookie, and sprinkle with the crystallized (or granulated) sugar.
Bake on a greased cookie sheet in a preheated 350 degree oven for 25
minutes or until golden brown.
Enjoy your Apricot or Chocolate Filled Rugelah
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Mon 12 May 2008
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