| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits, Grains | Jewish | 100 | Servings | |
INGREDIENTS
| 1/2 | lb | Cream cheese |
| 1/2 | lb | Butter |
| 4 | c | Unbleached flour |
| 4 | T | Heavy cream or two egg yolks |
| up to 6 | ||
| 1 | Jar, 10 ounce of apricot | |
| preserves all fruit | ||
| 10 | Dried apricots, up to 12 | |
| 1/4 | c | Sugar, to taste up to 1/2 |
| 1 | c | Walnuts, chopped fine |
| 1 | c | White raisins |
| 1/2 | c | Granulated sugar mixed with: |
| 1 | t | Ground cinnamon, up to |
| 1-1/2 | ||
| 1 | Egg beaten with: | |
| 1 | t | Water -and- |
| 1 | t | Ground cinnamon |
| Following mixed 1/2 and 1/2: | ||
| Additional flour | ||
| Confectioners sugar |
INSTRUCTIONS
FROM THE KITCHEN OF BARBARA WASSER Cookie sheet lined with parchment - oven temperature 350 F MIXING AND BAKING INSTRUCTIONS: In the work bowl of a food processor (half at a time in the processor), cream the butter with the cream cheese. Gradually add the flour and mix with on/off pulse until the mixture resembles fine corn meal (like you do for pie crust.) Add just enough cream to make a ball--don't overbeat. Form the dough into a ball, wrap in plastic and refrigerate 15 minutes to work immediately or overnight. If overnight than allow to come to room temperture (about 3 hours) before rolling into cookies. Dough may also be made in electric mixer. Meanwhile prepare the filling. Place dried apricots in a small saucepan and cover with water, bring to a boil and simmer for ten minutes. Allow to cool and absorb as much water as possible. Drain excess liquid. In the workbowl of the food processor, chop the softened dried apricots and the apricot preserves, add sugar and mix well. Fold in raisins and chopped walnuts. Roll and Fill the Rugelach: Take one eighth of the dough and roll out thinner than, but like a pie crust using, a mixture of flour and confectioners sugar to prevent sticking. Cut into triangles, sprinkle with cinnamon & sugar mixture then place a small protion of filling at the base and roll up, place point down on a cookie sheet lined with parchment paper and brush with glaze. Bake 20 - 25 minutes (until brown) turning and rotating pans halfway through the baking time. Transfer to cooling racks after a couple of minutes, store in plastic containers. Before serving sprinkle with confectioners sugar. May be frozen. Yield about 100 pieces. Posted to JEWISH-FOOD digest V96 #098 From: [email protected] (Barbara & Steve Wasser) Date: Sat, 7 Dec 1996 16:36:43 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 30
Total Fat: 3.5g
Cholesterol: 7.4mg
Sodium: 7.7mg
Potassium: 17.8mg
Carbohydrates: 7g
Fiber: <1g
Sugar: <1g
Protein: 1.2g