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Recipe Name: Apricot Or Chocolate -filled Rugelah Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 50

8 Ounce(s) Cream cheese
1 Cup(s) Unsalted butter
1/2 Cup(s) Confectioner's sugar, Confectioner's sugar
1 Pinch(s) Salt
1/2 Teaspoon(s) Lemon Juice
1/2 Teaspoon(s) Vanilla extract
2 Cup(s) All- purpose flour
1 Egg
1/4 Cup(s) Crystallized or granulated
1 Cup(s) Apricot jam
2 Tablespoon(s) Cake crumbs, optional
3/4 Cup(s) Walnuts, broken up
1 Cup(s) Shaved bittersweet
chocolate about 8
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
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

Nutrition (calculated from recipe ingredients)
Calories: 114
Calories From Fat: 64
Total Fat: 7.4g
Cholesterol: 22.5mg
Sodium: 30.1mg
Potassium: 39.7mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 4.4g
Protein: 1.7g

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