*  Exported from  MasterCook II  *

                        Coconut-Chocolate Rugelach

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cream Cheese Pastry:
   1      c             Butter -- soften
   8      oz            Pkg cream cheese -- soften
     1/2  c             Sugar
   2      c             All-purpose flour
                        Filling:
     1/2  c             Apricot preserves
     3/4  c             Shredded sweetened coconut
     1/2  c             Slivered almonds; toasted -- finely chopped
     1/2  c             Semisweet chococolate mini-chips
   4      tb            Sugar
                        Confectioners'sugar -- garnish

Pastry:

Beat butter and cream cheese in a large bowl with an electric mixer
until smooth. On low speed, beat in sugar and flour until blended.

Divide dough in quarters. Shape each portion into a disk. Wrap and
refrigerate until firm enough to roll out, at least 4 hours. Heat
oven to 350 degrees F. Place oven rack in upper third of oven. Have
cookie sheet(s) ready (no need to grease). Melt preserves in a
microwave or a shall saucepan over low heat. Press through a fine
strainer into a small bowl.

On a floured surface, roll 1 portion dough into a 10" circle. Brush
with a quarter of the preserve (it will barely cover dough). Sprinkle
with 3 tb coconut, 2 tb almonds, 2 tb cocolate chips, and 1 tb sugar.
Gently press filling so it adheres to dough. With a pizza wheel or a
knife, cut circle in 12 wedges. Roll up from wide edge to point.
Place 2" apart on ungreased cookie sheet(s). Repeat with remaining
dough and filling. Bake in upper third of oven 18 to 22 minutes or
until golden brown. Remove to wire rack to cool.

Dust with confectioners' sugar.

Variation:

Brown Sugar-Fig Rugelach

Pastry: Replace sugar with 1/4 c Brown sugar; packed.

Filling: Replace coconut with 1/2 c Dried figs (4); finely chopped;
replace almonds with 1/2 c Hazelnuts; finely chopped & toasted
hazelnuts, and replace chocolate chips with 1/2 c dried Zante
currants.  Increase sugar to 1/2 c and stir in 1/2 ts Ground
cinnamon.

Fill as directed, replace plain sugar with cinnamon sugar. Cut, roll
up and bake as directed. Remove to wire rack. While warm, brush with
2 tb melted butter and sprinkle with remaining cinnamon in place of
confectioners' sugar.

Recipe FROM: Woman's Day, November 1996

Formatted by Mary Wilson (BWVB02B)


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