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    You are in: Home / Recipes / Apricot- or Chocolate-Filled Rugelach Recipe
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    Apricot- or Chocolate-Filled Rugelach

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    -Sylvie-'s Note:

    This id a recipe from 'Jewish Cooking in America with Joan Nathan. Posted for the Zaar World Tour 2005.

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    Ingredients:

    Yield:

    rugelach

    Units: US | Metric

    Dough

    Apricot Filling

    • 1 cup apricot jam
    • 2 tablespoons cake crumbs (optional)
    • 3/4 cup walnuts, broken up

    Chocolate Filling

    Directions:

    1. 1
      Preheat oven to 350°F/180°C/Gas4.
    2. 2
      Combine the cream cheese, butter, icing sugar, salt and lemon juice and vanilla in a bowl, add the flour and using an electric mixer, combine all ingredients until a very smooth and soft dough has formed.
    3. 3
      Alternatively use a food processor to do this and pulse until you have a soft dough.
    4. 4
      Chill the dough for at leats 60 minutes in the fridge.
    5. 5
      Mix the ingredients for either of the two fillings, or half the ingredients and make both.
    6. 6
      Remove the dough from the fridge and divide into four portions.
    7. 7
      Shape into four balls and roll the balls out into circles of approx 1/8 inch thickness.
    8. 8
      Divide the filling between the circles and spread it out.
    9. 9
      Cut into pizza-wedge shapes that are approximately one inch wide at the outside.
    10. 10
      Carefully roll them up, starting from the wide side (outside ofthe circle)towards the centre.
    11. 11
      Brush with the beaten egg and sprinkle with granulated sugar.
    12. 12
      Bake on a greased cookie sheet for approximately 25 minutes or until golden.
    13. 13
      Alternative:.
    14. 14
      Instead of the round shapes, you can roll out your dough into four 1/4 inch thick rectangles, spread with filling, roll jelly-roll style, from the wide end, so you get a long roll, rather than a thick one, and cut it into 1/2 inch slices.
    15. 15
      Place them flat on a cookie sheet, brush with egg wash, sprinkle with sugar and bake as above.

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    Nutritional Facts for Apricot- or Chocolate-Filled Rugelach

    Serving Size: 1 (1327 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 107.5
     
    Calories from Fat 59
    54%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.4 g
    17%
    Cholesterol 18.9 mg
    6%
    Sodium 21.1 mg
    0%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 5.6 g
    22%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    bittersweet chocolate

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