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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Raspberry and Apricot Rugelach Recipe

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This recipe for Raspberry and Apricot Rugelach is from The Eirich-Palmisano Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-cup butter softened
1-package cream cheese softened ( 8 oz)
1-tsp vanilla extract
1/2-tsp salt
2- cups all purpose flour or pastry flour
3/4- cup white sugar
1 cup chopped walnuts
3/4-cup dried apricots, chopped
1/2-cup packed brown sugar
1/2-cup raspberry preserves
1-tbsp milk
1 1/2-tsp ground cinnamon
Directions:
Directions:
1. In a large bowl, with mixer at low speed, beat margarine or butter with cream
cheese until blended and smooth. Beat in vanilla, salt and 1 cup flour, & 1/3 cup
white sugar until blended.
2. With spoon, stir in remaining flour. Divide dough into 4 equal parts. Wrap each
with plastic wrap and refrigerate until firm, at least 2 hrs or overnight.
3. To Prepare Filling: In a medium bowl combine walnuts, apricots, brown sugar, 1./2
cup put 2 tbsp. of white sugar and 1/2 tsp. cinnamon and mix well.
4. Line a large baking sheet with foil and grease lightly
5. On a lightly floured surface roll 1 piece of chilled dough into a 9 inch round shape.
Keeping remaining dough refrigerated, spread dough with 2 tbsp raspberry
preserves & sprinkle with abut 1/2 cup apricot filling and gently press filling into
dough. With pastry wheel or sharp knife cut dough into 1/2 equal wedges.
Starting at curved edge roll up each wedge, jellyroll fashion. Place cookies point
side down 1/2 inch apart. Preheat oven to 365º.
6. In cup mix remaining 2 tbsp sugar with 1 tsp cinnamon, Brush each coolie with
milk and cinnamon & sugar mixture.
7. Bake reglach at 325 for 30 to 35 minutes until golden Rotate sheets between
upper and lower rack halfway. Let cool and store in a airtight container.
Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
120 minutes
Personal Notes:
Personal Notes:
Great the serve at Christmas or Hanukkah. Charyn and Joels favorite.

 

 

 

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