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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Apricot Raspberry Rugelach
      Yield: 48 Rugelach
      1 c  Softened butter
      8 oz Softened cream cheese
      1 ts Vanilla
    1/4 ts Salt
      2 c  Flour
    1/4 c  Sugar

      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

      2 tb Sugar
      1 ts Cinnamon
  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.
  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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Content 1998
Last Modified Saturday, 23-Oct-2010 22:46:01 EDT