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Apricot or Chocolate -Filled Rugelah

Apricot or Chocolate -Filled Rugelah comes together with Cream Cheese, Unsalted Butter, Confectioner S Sugar, Salt, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 oz
• 1 cup
• 1/2 cup
• 1 pinch
• 1/2 tsp
• 1/2 tsp
• 2 cup
• 1
• 1/4 cup
• 1 cup
• 2 tbsp
• 3/4 cup
• 1 cup
• 1/4 cup
• 1
• 1 1/4 cup

Method (preview)

1. 1

   Place the cream cheese, butter, confectioner's sugar, lemon juice and vanilla in a food processor.

2. 2

   Add the flour and pulse til a very soft dough is formed. Refrigerate for at least ONE HOUR.

3. 3

   Mix the ingredients for the filling of your choice and divide the dough into 4 balls.

4. 4

   Roll the balls out into 4 circles, about 1/8 inch thick and spread with apricot or chocolate filling.

5. 5

   Cut into pie- shaped pieces 1-inch wide at the circumference. Roll up from the wide side to the center.

6. 6

   Beat the egg and brush the top.

7. 7

   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.

8. 8

   Top with apricot or chocolate filling.

9. 9

   Roll each rectangle into a jelly roll and cut into 1/2-inch pieces.

10. 10

    Lay flat on a greased cookie sheet.

11. 11

    Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or granulated) sugar.

12. 12

    Bake on a greased cookie sheet in a preheated 350 degree oven for 25 minutes or until golden brown.

13. 13

    Posted to JEWISH-FOOD digest V96 #096