INGREDIENTS

INSTRUCTIONS

THE DOUGH
APRICOT FILLING
CHOCOLATE FILLING
CINNAMON-SUGAR FILLING
The dough:
1. Place the cream cheese and the butter in an electric mixer fitted with
the paddle. Cream at a low speed until combined, about 2 minutes. Add the
flour and mix until a very soft dough is formed, about 2 more minutes.
Cover with plastic wrap and refrigerate for at least 2 hours.
Filling and baking the rugelach:
2. Preheat the oven to 350 degrees and line 2 cookie sheets with baking
parchment. 3. Mix the ingredients for the apricot or chocolate filling and
divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8
inch thick and 9 inches in diameter. Spread the apricot or chocolate
filling over the dough. If using the cinnamon-sugar filling, brush the
melted butter on first, then the combined cinnamon and sugar. 4. Using a
dull knife, cut each circle of dough into 16 pie-shaped pieces about 2
inches wide at the circumference. Roll up from the wide side to the center.
Place the rugelach on the parchment-lined cookie sheets. Bake in the oven
on the middle and lower racks, switching after 12 minutes, also switching
back to front. Continue baking about 13 more minutes, or until golden
brown. Remove the rugelach to racks to cool. Sprinkle the apricot and
chocolate rugelach with confectioners' sugar just before serving.
Yield: 64 rugelach
Formated by suechef@sover.netNOTES : Ffrom Ann Amernick
Probably the most popular of American Jewish cookies, this horn-shaped
treat was made in Europe with butter; cream cheese was added in this
country. I love Ann's version: it has no sugar in the dough but a
sprinkling on top of the finished cookie. She also uses this dough to make
hamantashen.
Recipe by: from The Jewish Holiday Baker, Random House, 1997
Posted to JEWISH-FOOD digest by "dogsmom@cinci.infi.net"
<dogsmom@cinci.infi.net> on Oct 11, 1998, converted by MM_Buster v2.0l.

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