* Exported from MasterCook * Apricot or Chocolate Filled Rugelah Recipe By : Jewish Cooking in America by Joan Nathan, p.352, 1994 Serving Size : 50 Preparation Time :0:00 Categories : Danish And Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 8 oz Cream cheese 1 c Unsalted butter 1/2 c Confectioner's sugar 1 pn Salt 1/2 ts Lemon juice 1/2 ts Vanilla extract 2 c All-purpose flour 1 lg Egg 1/4 c Sugar Apricot Filling: 1 c Apricot jam 2 tb Cake crumbs (optional) 3/4 c Walnuts -- broken up -OR- Chocolate Filling: 1 c Bittersweet chocolate (8 oz) -- - shaved 1/4 c Sugar 1 lg Egg 1 1/4 c Sugar Place the cream cheese, butter, confectioner's sugar, lemon juice, and vanilla in a food processor. Add the flour and pulse until a very soft dough is formed. Refrigerate for at least 1 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" thick and spread with apricot or chocolate filling. Cut into pie-shaped pieces 1" wide at the circumference. Roll up from the wide side to the center. Beat the egg and brush the top. Sprinkle with sugar and place flat on a greased cookie sheet. (Alternately, roll out each ball to a rectangle, 1/4" thick. Top with apricot or chocolate filling. Roll each rectangle into a jelly roll and cut into 1/2" pieces. Lay flat on a greased cookie sheet. Beat the egg, brush the tops of each cookie, and sprinkle with sugar. Bake on a greased cookie sheet in a preheated 350°F oven for 25 minutes or until golden brown. - - - - - - - - - - - - - - - - - -