posted by Schmitty 10-16-99 7:15 PM
1 cup butter softened
1 8 ounce package cream cheese softened
1 teaspoon pure vanilla extract
2 cups sifted all purpose flour
Variations of Rugelach Fillings:
1/3-cup apricot preserves
3/4 cup shredded sweetened coconut
1/2 cup slivered almonds toasted
1/2 cup semisweet chocolate mini chips
4 tablespoons granulated sugar
Melt preserves in a microwave or a small saucepan over low heat.
Press through a fine strainer into a small bowl.
Brush pastry with preserves (approximately 1/4 of preserves per pastry-it will barely cover the dough).
Sprinkle with 3 tablespoons coconut, 2 tablespoons each almonds and chocolate chips and 1-tablespoon sugar.
Gently press filling into dough.
This is based on the pastry being divided into four portions.
1 1/2 cup prepared mincemeat
1 tablespoon brandy or orange juice
1 cup plus 2 tablespoons ground walnuts
1 large egg white.
In food processor, process mincemeat and brandy until blended.
Transfer mixture to bowl; stir in 1 cup ground walnuts; set aside.
Based on dividing dough into four parts.
Spread pastry to 1/4 inch of edge with heaping 1/3-cup mincemeat mixture.
Proceed with cutting into wedges and roll up each wedge beginning at end on outside of pastry round.
Beat Egg white with 1 teaspoon water – in custard cup, combine remaining ground walnuts & sugar; brush each cookie with some of the egg white mixture and sprinkle with some of the walnut mixture.
Bake as directed.
Each of the following fillings makes about 1/2 cup.
Apricot Coconut Mixture
In food processor or blender, process 3/4 cup dried apricots, 1 tablespoon freshly squeezed orange juice and 2 teaspoons grated orange peel until apricots are finely chopped and mixture is thoroughly blended.
Stir in 1/4 cup flaked coconut.
Chocolate Peanut Butter:
In small bowl, stir 1/4 cup mini semisweet chocolate chips and 1/4 cup chunky peanut butter until thoroughly mixed.
Cranberry Orange: In small bowl, stir 1/4 cup orange marmalade, 1/4 cup chopped fresh or frozen cranberries and 1 tablespoon grated orange peel until thoroughly mixed.
In food processor or blender, process 1/2 cup golden raisins, 1/4 cup poppy seeds, 1 tablespoon granulated sugar, 1 teaspoon freshly squeezed lemon juice and pinch of ground cinnamon until raisins are finely chopped and mixture is thoroughly blended.
In small bowl, combine 1/2 cup very fresh ricotta cheese, 1/4 cup chopped golden raisins, 1 tablespoon granulated sugar, yolk of 1 large egg, 1 teaspoon grated lemon peel, 1/2 teaspoon vanilla extract and ground cinnamon and freshly grated nutmeg to taste; stir until thoroughly blended.
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