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Name: Apricot or Chocolate -Filled Rugelah
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 50
Cuisine: American
Ingredients: 1 1/4 c Crystallized sugar or granulated; 1 lg Egg; 1/4 c Sugar; 8 oz Cream cheese; 1 c Unsalted butter; 1/2 ts Vanilla extract; 1/2 ts Lemon juice; 1/4 c Crystallized sugar or granulated; 2 tb Cake crumbs optional; 3/4 c Walnuts broken up; 1 lg Egg; 2 c All- purpose flour; 1 c Apricot jam; 1 c bittersweet chocolate Shaved; 1 pn Salt

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INGREDIENTS

1 1/4 c Crystallized sugar ; or granulated
1 lg Egg
1/4 c Sugar
8 oz Cream cheese
1 c Unsalted butter
1/2 ts Vanilla extract
1/2 ts Lemon juice
1/4 c Crystallized sugar ; or granulated
2 tb Cake crumbs ; optional
3/4 c Walnuts ; broken up
1 lg Egg
2 c All- purpose flour
1 c Apricot jam
DOUGH
1 c bittersweet chocolate ; Shaved
1 pn Salt
APRICOT FILLING
CHOCOLATE FILLING

Servings

INSTRUCTIONS

Place the cream cheese, butter, confectioners 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. Posted to JEWISH-FOOD digest V96 #096 Recipe by: Jewish Cooking in America by Joan Nathan p. 352 1994 From: Linda Shapiro Date: Fri, 06 Dec 1996 17:39:37 -0500

NOTES

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Apricot or Chocolate -Filled Rugelah

1 1/4 c Crystallized sugar or granulated
1 lg Egg
1/4 c Sugar
8 oz Cream cheese
1 c Unsalted butter
1/2 ts Vanilla extract
1/2 ts Lemon juice
1/4 c Crystallized sugar or granulated
2 tb Cake crumbs optional
3/4 c Walnuts broken up
1 lg Egg
2 c All- purpose flour
1 c Apricot jam
 DOUGH
1 c bittersweet chocolate Shaved
1 pn Salt
 APRICOT FILLING
 CHOCOLATE FILLING

Place the cream cheese, butter, confectioners 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.  Posted to JEWISH-FOOD 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

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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 50

Calories: 378
Calories from Fat: 279 (74%)

Amt Per Serving		% DV

	Total Fat 31g	41 %
	Saturated Fat 17.1g	86 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 2.1g
Cholesterol 99mg		30 %
Sodium 239.8mg		8 %
Potassium 133.6mg		4 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 21.3g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 378

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