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Photo: Ralph Anderson; Styling: Trinda Gage Photo by: Photo: Ralph Anderson; Styling: Trinda Gage

Fruit Rugelach

Southern Living OCTOBER 1997

  • Yield: about 5 dozen

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup butter, cut into pieces
  • 1 (8-ounce) package cream cheese, cut into pieces
  • 1/2 teaspoon salt
  • 2 cups apricot preserves
  • 1 cup chopped almonds, toasted
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon

Preparation

Pulse first 4 ingredients in a food processor until dough leaves sides of bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap separately in plastic wrap, and chill at least 1 hour.

Remove 1 dough portion, and roll into an 8-inch circle on a lightly floured surface. Spread with 1/4 cup apricot preserves, leaving a 2-inch circle of uncovered dough in center. Sprinkle preserves with 2 tablespoons almonds. Cut circle into 8 wedges, and roll up wedges, starting at a wide end.

Place, point side down, on a lightly greased baking sheet, curving into a crescent shape. Repeat procedure with remaining dough portions, preserves, and almonds.

Combine sugar and cinnamon; sprinkle over each crescent.

Bake at 375° for 15 to 20 minutes or until golden. Transfer to wire racks to cool.

Apple Rugelach: Melt 1/4 cup butter or margarine in a large skillet; add 4 large Granny Smith apples, peeled and finely chopped, and 1 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until mixture is thick and golden. Cool. Substitute for apricot preserves. Substitute 1 cup chopped pecans, toasted, for almonds.

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Fruit Rugelach Recipe

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