This melt-in-your-mouth morsel may be tiny but it packs a heap
of goodness. Tender cream cheese pastry is the base for these rolled
and stuffed cookies.
Flour, sugar, butter and cream cheese is whirled together until
it is mixed and the dough begins to form.
Discs of dough that have been chilled are rolled into a circle
and spread with filling. Apricot jam, almonds and coconut is
the flavor in this portion.
A knife works well to cut the circle into 12 or 16 potions
depending how dainty you want them to be.
Beginning at the wide end, roll up each wedge toward the point.
Place on a parchment-lined baking sheet.
The tight curls can contain a variety of sweet fillings.
The beauty of this recipe is that you can make more than one kind with
one batch of dough. Pictured here is cinnamon nut filling.
Drizzle with a thin icing after baking and cooling.
APRICOT ALMOND RUGELACH
2 cups all-purpose flour
½ cup powdered sugar
½ tsp. salt
1 cup cold butter
4 oz. cream cheese, chilled
(half of 250g block)
Place flour, sugar and salt in food processor; pulse to blend.
Cut butter and cream cheese into small cubes. Add to flour and
pulse just until dough starts to come together. Form dough into
4 balls, then flatten into discs. Wrap separately in plastic wrap and
refrigerate at least 30 minutes or overnight.
When ready to bake, remove dough from refrigerator and let stand at
room temperature until soft enough to roll, about 10 minutes.
½ cup finely chopped slivered almonds, toasted
½ cup shredded coconut
¼ cup sugar
½ cup apricot jam, divided
1 egg white
In small bowl, mix almonds, coconut and sugar, set aside.
On lightly floured surface, roll one disc of dough into a 10-inch circle.
Spread with 2 tablespoons of apricot jam. Sprinkle with ¼ of the
almond mixture. Cut circle into 12 pie-shaped wedges.
Beginning at the wide edge, roll up tightly toward the point.
Place point side down, on parchment-lined baking sheet, 1½ in. apart.
Brush tops with slightly beaten egg white.
Bake in preheated 350° oven for 16 to 17 minutes or until
delicately browned. Remove to a cooling rack.
Repeat with remaining dough, jam and almonds.
3/4 cup powdered sugar
1 tbsp. milk
Blend until smooth and of drizzling consistency adding more milk if
necessary. Drizzle over pastry if desired.
VARIATION: Cinnamon Nut Rugelach
Mix together ½ cup sugar, 3/4 cup finely chopped toasted pecans,
and 1 tbsp. cinnamon. Set aside. Melt ¼ cup butter. Brush 1 tbsp.
melted butter over circle of dough; sprinkle with nut mixture.
Continue with rolling and baking as above.
Note: If you plan to make vvariations with one batch of dough, you will
have to divide the fillings accordingly.