*  Exported from  MasterCook  *
 
                    Apricot or Chocolate -Filled Rugelah
 
 Recipe By     : Jewish Cooking in America by Joan Nathan   p. 352  1994
 Serving Size  : 50   Preparation Time :0:00
 Categories    : Danish And Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         DOUGH:
    8      ounces        cream cheese
    1      cup           unsalted butter
      1/2  cup           confectioner’s sugar
           pinch         salt
      1/2  teaspoon      lemon juice
      1/2  teaspoon      vanilla extract
    2      cups          all- purpose flour
    1                    large egg
      1/4  cup           crystallized or granulated sugar
 					
                         APRICOT FILLING:
    1      cup           apricot jam
    2      tablespoons   cake crumbs -- optional
      3/4  cup           walnuts -- broken up
                         OR:
                         CHOCOLATE FILLING:
    1      cup           shaved bittersweet chocolate, (about 8 ounces)
      1/4  cup           sugar
    1                    large egg
    1 1/4  cups          crystallized or granulated sugar
 
 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. (Alternately, roll out each ball 
 to a rectangle, 1/4-inch thick. 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 degree oven for
 25 minutes or until golden brown.
 
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