Wednesday, May 5, 2010

Day 265: Apricot Rugelach

Yield: 12 pieces
Time (Start to Finish): 2 hours

4 tsp sugar
1 tsp vanilla
4 oz cream cheese
½ cup toasted pecans, chopped
1/8 cup sugar
1 cup flour
¼ cup apricot jam
1/8 cup brown sugar
1 egg yolk
1 tsp cinnamon
1 tsp milk
1 stick soft butter

1. Cream the butter and cream cheese in a bowl until smooth
2. Add 1/8 cup of sugar
3. Add the salt and vanilla
4. Add the flour and mix until it comes together
5. Roll into a ball and cover with plastic and chill for an hour
6. Preheat oven to 350F
7. Mix the 4 tsp of sugar with the brown sugar, cinnamon and nuts to make a filling
8. Take the ball of dough and roll out round to until ¼ inch thick
9. Spread the apricot jam on top evenly
10. Sprinkle the filling on top going all the way out to the edges
11. Roll a little or press with your hand to make sure the filling stays
12. Cut with a sharp knife into 12 pieces (so 12 triangles)
13. Take the triangle, and roll from the thick end to the point to make a croissant shape
14. Place on a greased cookie sheet with the tip on the bottom so it doesn’t pop up
15. Beat the egg yolk with the milk and brush each cookie with the egg wash
16. Sprinkle with sugar and cinnamon and bake for 15-20 min
17. Cool and serve!

Rating: 4.5 strawberries
Notes: ok, this is a pretty basic recipe. I know it seems complicated, but jus follow the steps and you have something that impresses a lot of people. I would get these all the time when I lived in New York. You can use different flavors of jam, different nuts, chocolate pieces, all kinds of things! You can even add some flavoring to the dough, almond instead of vanilla, something like that. It reminds me of my time there, so I hope you enjoy them. Oh, and I think I ate almost all of them myself.

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