Apricot Or Chocolate Filled Rugelah Recipe
Servings: 12
Ingredients
- 8 ounce Cream cheese
- 1 c. Unsalted butter
- 1/2 c. Confectioner's sugar
- 1 pch Salt
- 1/2 tsp Lemon juice
- 1/2 tsp Vanilla extract
- 2 c. All- purpose flour
- 1 lrg Egg
- 1/4 c. Crystallized or possibly granulated sugar
- 1 c. Apricot jam
- 2 Tbsp. Cake crumbs, optional
- 3/4 c. Walnuts, broken up
- 1 c. Shaved bittersweet chocolate, (about 8 ounces)
- 1/4 c. Sugar
- 1 lrg Egg
- 1 1/4 c. Crystallized or possibly granulated sugar
Directions
- Place the cream cheese, butter, confectioner's sugar, lemon juice and vanilla in a food processor.
- Add in the flour and pulse til a very soft dough is formed. Chill 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 possibly chocolate filling.
- Cut into pie- shaped pcs 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 possibly 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 possibly chocolate filling.
- Roll each rectangle into a jelly roll and cut into 1/2-inch pcs. Lay flat on a greased cookie sheet. Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or possibly granulated) sugar.
- Bake on a greased cookie sheet in a preheated 350 degree oven for 25 min or possibly till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 505 | |
| Calories from Fat 268 | 53% |
| Total Fat 30.86g | 39% |
| Saturated Fat 17.43g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 144mg | 6% |
| Potassium 187mg | 5% |
| Total Carbs 58.52g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 46.75g | 31% |
| Protein 4.54g | 7% |
