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Rugelach (Four Ways)

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Submitted by meika

Rugelach recipe

YIELD

40 servings

PREP

4 hrs

COOK

30

READY

5 hrs

Ingredients

16 462.4
OUNCES ML/G CREAM CHEESE
4 ½ 1.1
1 453.6
POUND G BUTTER
or margarine, softened
Raspberry filling
158
CUP ML RASPBERRY JAM *
158
CUP ML ALMONDS
chopped *
Apricot/almond filling
158
CUP ML ALMONDS
finely chopped *
158
2 473
CUPS ML APRICOTS
dried *
Chocolate filling
1 1
PACKAGE PACKAGE CHOCOLATE
german, sweet *
1 237
CUP ML PECANS
chopped
Honey filling
1 237
CUP ML PECANS
chopped
½ 118
CUP ML HONEY
1 5
TEASPOON ML CINNAMON

Directions

Cream margarine with cream cheese in large bowl of electric mixer.

Gradually add flour.

Blend well. Divide dough into four parts.

Chill dough wrapped in waxed paper for 3 to 4 hours.

To shape: On floured surface, roll out one portion and cut into circles w/ round cookie cutter.

(You may need to gently knead in a small amount of additional flour).

Place ½ tsp.

of raspberry filling mixture in center of circle.

Bring up two sides towards center; or you may fold in half and form a crescent.

Roll next portion of dough into a rectangle.

Spread chocolate filling mixture onto it.

Roll 3rd portion of dough into a matching rectangle and cover chocolate rectangle.

Cut into small squares.

With last portion of dough, roll out and cut into circles with cookie cutter.

Place teaspoonful of apricot filling mixture in center of circles.

Top with ½ of a dried apricot Bring two sides of dough towards center.

If desired, with other half of dough, roll into a large circle, then cut into triangles.

Spread apricot, preserve and nut mixture on triangles.

Bake in 350℉ (180℃) oven for 12 to 13 minutes.

While hot, roll in confectioner’s sugar.

Cool and then put in airtight containers.

Later, before serving, roll in confectioner’s sugar again.

Makes 40 cookies.

Keep in airtight containers in a cool place.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 111 70% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 50mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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