MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Apricot Raspberry Rugelach
Categories:
Yield: 48 Rugelach
MMMMM---------------------------DOUGH-----------------
1 c Softened butter
8 oz Softened cream cheese
1 ts Vanilla
1/4 ts Salt
2 c Flour
1/4 c Sugar
MMMMM--------------------------FILLING----------------
1 c Chopped walnuts
3/4 c Chopped dried apricots
1/4 c Sugar
2 tb Sugar
1/2 ts Cinnamon
1/4 c Packed light brown sugar
MMMMM--------------------------TOPPING----------------
2 tb Sugar
1 ts Cinnamon
Dough:
Beat butter and cream cheese until smooth. Beat in
vanilla, salt, 1 cup flour and sugar until
blended. Stir in remaining flour by hand. Divide
dough into 4 pieces, wrap in plastic and chill at
least 2 hours, preferably overnight.
Filling:
Stir walnuts, apricots, brown sugar, sugar and
cinnamon until well mixed.
Line cookie sheets with foil and lightly grease.
On a lightly floured surface, with a floured
rolling pin, roll out one piece dough into a 9"
circle. Spread with 2 tablespoons preserves,
sprinkle with about 1/2 cup filling, pressing in
gently. Cut into 12 wedges. Roll up jelly roll
style starting at larger end. Repeat with
remaining dough.
Preheat oven to 325°.
Mix topping ingredients. Brush rugelach with milk;
sprinkle with topping. Bake 30-25 minutes until
golden brown. Remove from oven, transfer
immediately to wire racks to cool.
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