Raspberry-apricot-chocolate rugalach [pastries]

Yield: 1 servings

Measure Ingredient
1 cup Butter; at room temp.
8 ounces Cream cheese
1 cup +2 tb flour
4 cups Walnut pieces; divided
½ cup Sugar
1 tablespoon Cinnamon
⅓ cup Seedless raspberry jam
⅓ cup Apricot jam
⅓ cup Chocolate chips; melted
1 \N Egg; beaten

Beat butter until smooth in a large bowl with mixer set at med speed.

Beat in cream cheese until smooth. So not over beat. Reduce speed to low; gradually beat in flour. Dough will be very soft. Form into a rectangle on a piece of wax paper. Wrap and refrigerate overnight.

Preheat oven to 350. Line baking sheet with parchment paper or brown paper bag cut to fit. In a processor or blender coarsely grind nuts.

Set aside. Combine sugar and cinnamon. Stir jams to soften. Divide dough into thirds; re-wrap and refrigerate two and roll out the third between floured wax paper into a 10"x14" rectangle.

Gently spread the raspberry jam; leave a ½" border. Sprinkle with ¾ c walnuts and 2 tb sugar mixture. Using wax paper to help lift dough, roll up starting with long side. Brush top of dough with some of the egg. Sprinkle with 2 tb sugar mix and ¼ c walnuts. Press walnuts into dough. With a sharp knife, cut roll into 1" pieces.

Place on baking sheet and bake about 20-25 min until golden brown.

Cool on a rack. Repeat process with remaining doughs with the apricot jam and the melted chocolate.

From Women's World, Sept. 19, '95. Posted by Jim Weller.

Submitted By JIM WELLER On 09-27-95

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