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Rugelach

* Exported from MasterCook II *

Rugelach

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies Holidays

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GARNETT PJXGO5A
-----DOUGH-----
16 ounces Cream cheese
4 1/2 cups Flour
1 pound Butter/margarine -- softened
-----RASPBERRY FILLING-----
2/3 cup Raspberry preserves
2/3 cup Almonds -- chopped
-----APRICOT/ALMOND FILLING-----
2/3 cup Finely chopped almonds
2/3 cup Apricot preserves
2 cups Dried Apricots
-----CHOCOLATE FILLING-----
1 package German's Sweet Chocolate
1 cup Chopped pecans
-----HONEY FILLING-----
1 cup Pecans -- chopped
1/2 cup Honey
1 teaspoon Cinnammon

Cream margarine with cream cheese in large bowl of electric mixer.
Gradually add flour. Blend well.
Divide dough into four parts. Chill dough wrapped in waxed paper for 3-4
hours.

To shape: On floured surface, roll out one portion and cut into circles
w/ round cookie cutter. (You may need to gently knead in a small amount
of additional flour). Place 1/2 tsp. of raspberry filling mixture in
center of circle. Bring up two sides towards center; or you may fold in
half and form a crescent. Roll next portion of dough into a rectangle.
Spread chocolate filling mixture onto it. Roll 3rd portion of dough into
a matching rectangle and cover chocolate rectangle. Cut into small
squares. With last portion of dough, roll out and cut into circles with
cookie cutter. Place teaspoonful of apricot filling mixture in center of
circles. Top with 1/2 of a dried apricot Bring two sides of dough
towards center. If desired, with other half of dough, roll into a large
circle, then cut into triangles. Spread apricot, preserve and nut
mixture on triangles. Bake in 350 degree oven for 12-13 minutes.

While hot, roll in confectioner's sugar. Cool and then put in airtight
containers. Later, before serving, roll in confectioner's sugar again.
Makes approx. 40 cookies. Keep in airtight containers in a cool place.

Judy Garnett/Raleigh, NC

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