Apricot Or Chocolate Filled Rugelah Recipe

Name: Apricot Or Chocolate Filled Rugelah Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounce Cream cheese; 1 c. Unsalted butter; 1/2 c. Confectioner's sugar; 1 pch Salt; 1/2 tsp Lemon juice; 1/2 tsp Vanilla extract; 2 c. All- purpose flour; 1 lrg Egg; 1/4 c. Crystallized or possibly granulated sugar; 1 c. Apricot jam; 2 Tbsp. Cake crumbs, optional; 3/4 c. Walnuts, broken up; 1 c. Shaved bittersweet chocolate, (about 8 ounces); 1/4 c. Sugar; 1 lrg Egg; 1 1/4 c. Crystallized or possibly granulated sugar

Servings: persons

8 ounce Cream cheese
1 c. Unsalted butter
1/2 c. Confectioner's sugar
1 pch Salt
1/2 tsp Lemon juice
1/2 tsp Vanilla extract
2 c. All- purpose flour
1 lrg Egg
1/4 c. Crystallized or possibly granulated sugar
1 c. Apricot jam
2 Tbsp. Cake crumbs, optional
3/4 c. Walnuts, broken up
1 c. Shaved bittersweet chocolate, (about 8 ounces)
1/4 c. Sugar
1 lrg Egg
1 1/4 c. Crystallized or possibly granulated sugar

1
Place the cream cheese, butter, confectioner's sugar, lemon juice and vanilla in a food processor.
2
Add in the flour and pulse til a very soft dough is formed.
3
Chill for at least ONE HOUR.
4
Mix the ingredients for the filling of your choice and divide the dough into 4 balls.
5
Roll the balls out into 4 circles, about 1/8 inch thick and spread with apricot or possibly chocolate filling.
6
Cut into pie- shaped pcs 1-inch wide at the circumference.
7
Roll up from the wide side to the center.
8
Beat the egg and brush the top.
9
Sprinkle with the crystallized (or possibly granulated) sugar and place flat on a greased cookie sheet.
10
(Alternately, roll out each ball to a rectangle, 1/4-inch thick.
11
Top with apricot or possibly chocolate filling.
12
Roll each rectangle into a jelly roll and cut into 1/2-inch pcs.
13
Lay flat on a greased cookie sheet.
14
Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or possibly granulated) sugar.
15
Bake on a greased cookie sheet in a preheated 350 degree oven for 25 min or possibly till golden.

2279

kcal

Calories

122

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounce Cream cheese, 1 c. Unsalted butter, 1/2 c. Confectioner's sugar, 1 pch Salt, and more.

Yes, Apricot Or Chocolate Filled Rugelah Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!