Raspberry-apricot-chocolate rugalach [pastries]
1 servings
Ingredients
| Quantity | 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 | Egg; beaten | |
Directions
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