Fruit rugalach

Yield: 1 Servings

Measure Ingredient
2¼ cup Flour; all purpose
1 cup Butter; cut into pieces
8 ounces Cream cheese; cut into pieces
½ teaspoon Salt
2 cups Apricot preserves
1 cup Almonds (toasted); chopped
3 tablespoons Sugar
2 teaspoons Cinnamon

Pulse first 4 ingredients in a food processor until dough leaves sides of bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap separately in plastic wrap, and chill at least 1 hour. Remove 1 dough portion, and roll into an 8 inch circle on a lightly floured surface.

Spread with ¼ cup apricot preserves, leaving a 2 inch circle of uncovered dough in center. Sprinkle preserves with 2 tablespoons almonds. Cut circle into 8 wedges, and roll up wedges, starting at a wide end. Place, point side down, on a lightly greased baking sheet, curving into a crescent shape. Repeat procedure with remaining dough portions, preserves, and almonds. Combine sugar and cinnamon; sprinkle over each crescent. Bake at 375F for 15 to 20 minutes or until golden. Transfer to wire rack to cool.

Yield: about 5 dozen.

APPLE Rugalach; Melt ¼ cup butter in a large skillet; add 4 large Granny Smith apples, peeled and finely chopped, and 1 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until mixture is thick and golden. Cool substitute for apricot preserves.

Recipe by: Southern Living Oct 97 pg 220 Posted to recipelu-digest Volume 01 Number 191 by Terry Pogue <tpogue@...> on Nov 2, 1997

Similar recipes