Chyrel's Recipes From Friends

Apricot Raspberry Rugelach Recipe

With Variations


APRICOT-RASPBERRY RUGELACH (Our favorite cookie)
Posted by: Bev Tue, 7 Dec 2004, at 1:10 p.m.
 


3 CUPS FLOUR
1 PACKET (1/4 OZ.) DRY YEAST
1 CUP MARGARINE
3 EGG YOLKS
1 CUP SOUR CREAM
1 CUP CHOPPED NUTS
3/4 CUP DRIED APRICOTS, CHOPPED
1/4CUP PACKED LIGHT BROWN SUGAR
1 1/2 TEASPOONS GROUND CINNAMON
1/2 CUP SEEDLESS RASPBERRY PRESERVES
1 TABLESPOON MILK
CINNAMON-SUGAR

1. SPRINKLE YEAST ON FLOUR. CUT IN SOFTENED MARGARINE. STIR EGG YOLKS INTO SOUR CREAM AND ADD TO FLOUR MIXTURE, MAKING STIFF DOUGH. FORM INTO FOUR EQUAL BALLS AND WRAP IN PLASTIC WRAP. REFRIGERATE OVERNIGHT.

2. PREPARE FILLING: IN MEDIUM BOWL, WITH SPOON, STIR WALNUTS, APRICOTS, BROWN SUGAR, CUP PLUS 2 TABLESPOONS SUGAR AND TEASPOON CINNAMON UNTIL WELL MIXED. LINE 2 LARGE COOKIE SHEETS WITH FOIL; GREASE FOIL.

3. ON LIGHTLY FLOURED SURFACE, WITH FLOURED ROLLING PIN. ROLL 1 PIECE OF CHILLED DOW INTO A 9-INCH ROUND, KEEPING REMAINING DOUGH REFRIGERATED. SPREAD DOUGH WITH 2 TABLESPOONS RASPBERRY PRESERVES. SPRINKLE WITH ABOUT CUP APRICOT FILLING; GENTLY PRESS FILLING ONTO DOUGH. WITH PASTRY WHEEL OR SHARP KNIFE, CUT DOUGH INTO 12 EQUAL WEDGES. STARTING AT CURVED EDGE, ROLL UP EACH WEDGE, JELLYROLL FASHION. PLACE COOKIES ON FOIL-LINED COOKIE SHEET, POINT SIDE DOWN, ABOUT INCH APART. REPEAT WITH REMAINING DOUGH, ONE-FOURTH AT A TIME.

4. PREHEAT OVEN TO 325 DEGREES F. IN CUP, MIX REMAINING 2 TABLESPOONS SUGAR WITH 1-TEASPOON CINNAMON. WITH PASTRY BRUSH, BRUSH RUGELACH WITH MILK. SPRINKLE WITH CINNAMON-SUGAR.

5. BAKE RUGELACH ON 2 OVEN RACKS ABOUT 30 TO 35 MINUTES UNTIL GOLDEN ROTATING COOKIE SHEETS BETWEEN UPPER AND LOWER RACKS HALFWAY THROUGH BAKING TIME. IMMEDIATELY REMOVE RUGELACH TO WIRE RACKS TO COOL. STORE IN TIGHTLY COVERED CONTAINER.

Variations of Rugelach Fillings:
Coconut Chocolate
1/3-cup apricot preserves
3/4 cup shredded sweetened coconut
1/2 cup slivered almonds toasted
1/2 cup semisweet chocolate mini chips
4 tablespoons granulated sugar
Melt preserves in a microwave or a small saucepan over low heat. Press through a fine strainer into a small bowl. Brush pastry with preserves (approximately 1/4 of preserves per pastry-it will barely cover the dough). Sprinkle with 3 tablespoons coconut, 2 tablespoons each almonds and chocolate chips and 1-tablespoon sugar. Gently press filling into dough. This is based on the pastry being divided into four portions.

Mincemeat Rugelach
1 1/2 cup prepared mincemeat
1 tablespoon brandy or orange juice
1 cup plus 2 tablespoons ground walnuts
1 large egg white.
In food processor, process mincemeat and brandy until blended. Transfer mixture to bowl; stir in 1 cup ground walnuts. Set aside. Based on dividing dough into four parts. Spread pastry to 1/4 inch of edge with heaping 1/3-cup mincemeat mixture. Proceed with cutting into wedges and roll up each wedge beginning at end on outside of pastry round.
Beat Egg white with 1 teaspoon water in custard cup, combine remaining ground walnuts & sugar; brush each cookie with some of the egg white mixture and sprinkle with some of the walnut mixture. Bake as directed.

Rugelach fillings posted by Schmitty.
Each of the following fillings makes about 1/2 cup.

Apricot Coconut Mixture
In food processor or blender, process 3/4 cup dried apricots, 1 tablespoon freshly squeezed orange juice and 2 teaspoons grated orange peel until apricots are finely chopped and mixture is thoroughly blended. Stir in 1/4 cup flaked coconut.

Chocolate Peanut Butter:
In small bowl, stir 1/4 cup mini semisweet chocolate chips and 1/4 cup chunky peanut butter until thoroughly mixed.

Cranberry Orange: In small bowl, stir 1/4 cup orange marmalade, 1/4 cup chopped fresh or frozen cranberries and 1 tablespoon grated orange peel until thoroughly mixed.

Poppy Seed:
In food processor or blender, process 1/2 cup golden raisins, 1/4 cup poppy seeds, 1 tablespoon granulated sugar, 1 teaspoon freshly squeezed lemon juice and pinch of ground cinnamon until raisins are finely chopped and mixture is thoroughly blended.

Ricotta Raisin:
In small bowl, combine 1/2 cup very fresh ricotta cheese, 1/4 cup chopped golden raisins, 1 tablespoon granulated sugar, yolk of 1 large egg, 1 teaspoon grated lemon peel, 1/2 teaspoon vanilla extract and ground cinnamon and freshly grated nutmeg to taste; stir until thoroughly blended.

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2004