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