Coconut-Chocolate Rugelach

* Exported from MasterCook II *

COCONUT-CHOCOLATE RUGELACH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CREAM CHEESE PASTRY-----
2 Sticks butter -- soften(1 cup)
1 package Cream cheese -- soften (8 oz)
1/2 cup Sugar
2 cups All-purpose flour
-----FILLING-----
1/2 cup Apricot preserves
3/4 cup Shredded sweetened coconut
1/2 cup Slivered almonds; toasted -- finely chopped
1/2 cup Semisweet choco. mini-chips
4 tablespoons Sugar
Confectioners'sugar -- garnish

Pastry: Beat butter and cream cheese in a large bowl with an electric
mixer until smooth. On low speed, beat in sugar and flour until
blended.
Divide dough in quarters. Shape each portion into a disk. Wrap and
refrigerate until firm enough to roll out, at least 4 hours. Heat oven
to 350 degree F. Place oven rack in upper third of oven. Have cookie
sheet(s) ready (no need to grease). Melt preserves in a microwave or a
shall saucepan over low heat. Press through a fine strainer into a small
bowl.
On a floured surface, roll 1 portion dough into a 10-inch circle. Brush
with a quarter of the preserve (it will barely cover dough). Sprinkle
with 3 tablespoon coconut, 2 tablespoon each almonds and cocolate chips
and 1 tablespoon sugar. Gently press filling so it adheres to dough.
With a pizza wheel or a knife, cut circle in 12 wedges. Roll up from
wide edge to point. Place 2 inches apart on ungreased cookie sheet(s).
Repeat with remaining dough and filling. Bake in upper third of oven 18
to 22 minutes or until golden brown. Remove to wire rack to cool.
Dush with confectioners' sugar.
Variation: BROWN SUGAR-FIG RUGELACH Pastry - Replace sugar with 1/4 cup
packed brown sugar.
Filling: Replace coconut with 1/2 cup finely chopped dried figs (about
4); almonds with 1/2 cup finely chopped toasted hazlenuts and chocolate
chips with 1/2 cup dried Zante currant. Increase sugar to 1/2 cup and
stir in 1/2 teaspoon ground cinnamon.
Fill as directed, replace plain sugar with cinnamon sugar. Cut, roll up
and bake as directed. Remove to wire rack. While warm, brush with 2
tablespoon melted butter and sprinkle with remaining cinnamon in place
of confectioners' sugar.
From: Woman's Day, November 1996. Formatted by Mary Wilson (BWVB02B).

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