Apricot Rugelah

Yields:	1 cake
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	2 hours

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Ingredients


Dough
8	ounces	cream cheese
1	cup	butter, unsalted
1/2	cup	powdered sugar
1	pinch	salt
1/2	teaspoon	lemon juice
1/2	teaspoon	vanilla extract
2	cups	flour, all-purpose
1	large	egg

Apricot filling
1	cup	apricot preserves (jam)
2	tablespoons	cake crumbs
3/4	cup	walnuts	broken up

Directions

Place the cream cheese, butter, confectioner's sugar, lemon juice and vanilla in a food processor.

Add the flour and pulse til a very soft dough is formed.

Refrigerate for at least ONE HOUR.

Mix the ingredients for the filling of your choice and divide the dough into 4 balls.

Roll the balls out into 4 circles, about 1/8 inch thick and spread with apricot or chocolate filling.

Cut into pie- shaped pieces 1-inch wide at the circumference.

Roll up from the wide side to the center.

Beat the egg and brush the top.

Sprinkle with the crystallized (or granulated) sugar and place flat on a greased cookie sheet.

Top with apricot or chocolate filling.

Roll each rectangle into a jelly roll and cut into 1/2-inch pieces.

Lay flat on a greased cookie sheet.

Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or granulated) sugar.

Bake on a greased cookie sheet in a preheated 350 degrees F.oven for 25 minutes or until golden brown.

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Member Review

Lentil Chili Topped with Cornbread

This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.

Reviewed by Mae-Sekh'met