Apricot or Chocolate -Filled Rugelah
| Yield: | 50 Servings |
| Categories: | Pastries, Danish |
| DOUGH | ||
| 8 | oz | Cream cheese |
| 1 | c | Unsalted butter |
| 1/2 | c | Confectioner's sugar |
| 1 | pn | Salt |
| 1/2 | ts | Lemon juice |
| 1/2 | ts | Vanilla extract |
| 2 | c | All- purpose flour |
| 1 | lg | Egg |
| 1/4 | c | Crystallized or granulated sugar |
| APRICOT FILLING | ||
| 1 | c | Apricot jam |
| 2 | tb | Cake crumbs, optional |
| 3/4 | c | Walnuts, broken up |
| CHOCOLATE FILLING | ||
| 1 | c | Shaved bittersweet chocolate, (about 8 ounces) |
| 1/4 | c | Sugar |
| 1 | lg | Egg |
| 1 1/4 | c | Crystallized or granulated sugar |
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