Apricot Rugelah

Name: Apricot Rugelah
Ingredients: 8 ounces cream cheese; 1 cup butter, unsalted; 1/2 cup powdered sugar; 1 pinch salt; 1/2 teaspoon lemon juice; 1/2 teaspoon vanilla extract; 2 cups flour, all-purpose; 1 large eggs; 1 cup apricot preserves (jam); 2 tablespoons cake crumbs; 3/4 cup walnuts broken up

11 ingredients

14 steps

Ingredients

8 ounces cream cheese
1 cup butter, unsalted
1/2 cup powdered sugar
1 pinch salt
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
2 cups flour, all-purpose
1 large eggs
1 cup apricot preserves (jam)
2 tablespoons cake crumbs
3/4 cup walnuts broken up

Directions

1

Place the cream cheese, butter, confectioner's sugar, lemon juice and vanilla in a food processor.
2

Add the flour and pulse til a very soft dough is formed.
3

Refrigerate for at least ONE HOUR.
4

Mix the ingredients for the filling of your choice and divide the dough into 4 balls.
5

Roll the balls out into 4 circles, about 18 inch thick and spread with apricot or chocolate filling.
6

Cut into pie- shaped pieces 1-inch wide at the circumference.
7

Roll up from the wide side to the center.
8

Beat the egg and brush the top.
9

Sprinkle with the crystallized (or granulated) sugar and place flat on a greased cookie sheet.
10

Top with apricot or chocolate filling.
11

Roll each rectangle into a jelly roll and cut into 1/2-inch pieces.
12

Lay flat on a greased cookie sheet.
13

Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or granulated) sugar.
14

Bake on a greased cookie sheet in a preheated 350F (180C).oven for 25 minutes or until golden brown.