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Rugelach
Author/Submitted by:
Judy Garnett/Raleigh, NC 12/08/92
Servings: 40
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 16
ounces
Cream cheese 1
pound
Butter or margarine,
softened
4 1/2
cups
Flour
-----RASPBERRY FILLING-----
2/3
cup
Raspberry jam 2/3
cup
Almonds,
chopped
-----APRICOT/ALMOND FILLING-----
2/3
cup
Almonds,
finely chopped
2/3
cup
Apricot preserves 2
cups
Dried Apricots
-----CHOCOLATE FILLING-----
1
package
German sweet chocolate 1
cup
Chopped pecans 1
cup
Pecans,
chopped
1/2
cup
Honey 1
teaspoon
Cinnamon
Directions:
1.
Cream butter with cream cheese in large bowl of electric mixer.
2.
Gradually add flour. Blend well. Divide dough into four parts. Chill dough wrapped in waxed paper for 3-4 hours.
3.
To shape: On floured surface, roll out one portion and cut into circles w/ round cookie cutter. (You may need to gently knead in a small amount of additional flour). Place 1/2 tsp. of raspberry filling mixture in center of circle. Bring up two sides towards center; or you may fold in half and form a crescent. Roll next portion of dough into a rectangle. Spread chocolate filling mixture onto it. Roll 3rd portion of dough into a matching rectangle and cover chocolate rectangle.
4.
Cut into small squares. With last portion of dough, roll out and cut into circles with cookie cutter. Place teaspoonful of apricot filling mixture in center of circles. Top with 1/2 of a dried apricot Bring two sides of dough towards center. If desired, with other half of dough, roll into a large circle, then cut into triangles. Spread apricot, preserve and nut mixture on triangles. Bake in 350 degree oven for 12-13 minutes. While hot, roll in confectioner's sugar. Cool and then put in airtight containers. Later, before serving, roll in confectioner's sugar again. Makes approx. 40 cookies. Keep in airtight containers in a cool place.
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