Coconut-chocolate rugelach

Yield: 1 Servings

Measure Ingredient
2 \N Sticks butter, soften(1 cup)
1 pack Cream cheese, soften (8 oz)
½ cup Sugar
2 cups All-purpose flour
½ cup Apricot preserves
¾ cup Shredded sweetened coconut
½ cup Slivered almonds; toasted, finely chopped
½ cup Semisweet choco. mini-chips
4 tablespoons Sugar
\N \N Confectioners'sugar, garnish



Pastry: Beat butter and cream cheese in a large bowl with an electric mixer until smooth. On low speed, beat in sugar and flour until blended. Divide dough in quarters. Shape each portion into a disk. Wrap and refrigerate until firm enough to roll out, at least 4 hours. Heat oven to 350 degree F.

Place oven rack in upper third of oven. Have cookie sheet(s) ready (no need to grease). Melt preserves in a microwave or a shall saucepan over low heat. Press through a fine strainer into a small bowl. On a floured surface, roll 1 portion dough into a 10-inch circle. Brush with a quarter of the preserve (it will barely cover dough). Sprinkle with 3 tablespoon coconut, 2 tablespoon each almonds and cocolate chips and 1 tablespoon sugar. Gently press filling so it adheres to dough. With a pizza wheel or a knife, cut circle in 12 wedges. Roll up from wide edge to point. Place 2 inches apart on ungreased cookie sheet(s). Repeat with remaining dough and filling. Bake in upper third of oven 18 to 22 minutes or until golden brown. Remove to wire rack to cool. Dush with confectioners' sugar.

Variation: BROWN SUGAR-FIG RUGELACH Pastry - Replace sugar with ¼ cup packed brown sugar. Filling: Replace coconut with ½ cup finely chopped dried figs (about 4); almonds with ½ cup finely chopped toasted hazlenuts and chocolate chips with ½ cup dried Zante currant. Increase sugar to ½ cup and stir in ½ teaspoon ground cinnamon. Fill as directed, replace plain sugar with cinnamon sugar. Cut, roll up and bake as directed. Remove to wire rack. While warm, brush with 2 tablespoon melted butter and sprinkle with remaining cinnamon in place of confectioners' sugar. From: Woman's Day, November 1996. Formatted by Mary Wilson (BWVB02B).

Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry <nlberry@...> Date: Sat, 07 Dec 1996 09:39:00 -0800

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