| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Danish |
Danish, And, Pastries |
50 |
Servings |
INGREDIENTS
| 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 |
Crystallized or granulated sugar |
| 1 |
c |
Apricot jam |
| 2 |
tb |
Cake crumbs, optional |
| 3/4 |
c |
Walnuts, broken up |
| 1 |
c |
Shaved bittersweet chocolate, (about 8 ounces) |
| 1/4 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1 1/4 |
c |
Crystallized or granulated sugar |
INSTRUCTIONS
DOUGH
APRICOT FILLING
CHOCOLATE FILLING
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 <lss@coconet.com>
Date: Fri, 06 Dec 1996 17:39:37 -0500
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