Recipe - Apricot Or Chocolate -Filled Rugelah

DOUGH
8 ounce Cream cheese
1 cup Unsalted butter
One half cup Confectioner's sugar
1 pn Salt
One half teaspoon Lemon juice
One half teaspoon Vanilla extract
2 cup All purpose flour
1 lg Egg
One fourth cup Crystallized or granulated
sugar

APRICOT FILLING
1 cup Apricot jam
2 tablespoon Cake crumbs, optional
Three fourths cup Walnuts, broken up

CHOCOLATE FILLING
1 cup Shaved bittersweet
chocolate, (about 8 ounces)
One fourth cup Sugar
1 lg Egg
1 One fourth cup Crystallized or granulated
sugar

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 1inch 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,
1/4inch thick. Top with apricot or chocolate filling.

Roll each rectangle into a jelly roll and cut into 1/2inch 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.
Posted to JEWISHFOOD digest V96 #096

Recipe by: Jewish Cooking in America by Joan Nathan p. 352 1994

From: Linda Shapiro lss@coconet.com

Date: Fri, 06 Dec 1996 17:39:37 0500