Rugelach with Variations

Basic rugelach

 * 1 cup butter softened
 * 1 x 8 ounce package cream cheese softened
 * 1 teaspoon pure vanilla extract
 * 2 cups sifted all purpose flour

Coconut chocolate filling

 * ⅓ cup apricot preserves
 * ¾ cup shredded sweetened coconut
 * ½ cup slivered almonds toasted
 * ½ cup semisweet chocolate mini chips
 * 4 tablespoons granulated sugar

Mincemeat filling

 * 1½ cups prepared mincemeat
 * 1 tablespoon brandy or orange juice
 * 1 cup + 2 tablespoons ground walnuts
 * 1 large egg white

Apricot coconut filling

 * ¾ cup dried apricots
 * 1 tablespoon freshly squeezed orange juice
 * 2 teaspoons grated orange peel
 * ¼ cup flaked coconut

Chocolate peanut butter filling

 * ¼ cup mini semisweet chocolate chips
 * ¼ cup chunky peanut butter

Cranberry orange filling

 * ¼ cup orange marmalade
 * ¼ cup chopped fresh or frozen cranberries
 * 1 tablespoon grated orange peel

Poppy seed filling

 * ½ cup golden raisins
 * ¼ cup poppy seeds
 * 1 tablespoon granulated sugar
 * 1 teaspoon freshly squeezed lemon juice
 * pinch of ground cinnamon

Ricotta raisin filling

 * ½ cup very fresh ricotta cheese
 * ¼ cup chopped golden raisins
 * 1 tablespoon granulated sugar
 * yolk of 1 large egg
 * 1 teaspoon grated lemon peel
 * ½ teaspoon vanilla extract
 * ground cinnamon to taste
 * freshly grated nutmeg to taste

Basic rugelach

 * 1) Mix the basic rugelach ingredients.
 * 2) Roll the dough into a ball and wrap in plastic; flatten into a rectangle.
 * 3) Refrigerate for 12 to 24 hours.

Coconut chocolate filling

 * 1) Melt preserves in a microwave or a small saucepan over low heat.
 * 2) Press through a fine strainer into a small bowl.
 * 3) Brush pastry with preserves (approximately ¼ of preserves per pastry-it will barely cover the dough).
 * 4) Sprinkle with 3 tablespoons coconut, 2 tablespoons each almonds and chocolate chips and 1-tablespoon sugar.
 * 5) Gently press filling into dough.
 * 6) This is based on the pastry being divided into four portions.

Mincemeat filling

 * 1) In food processor, process mincemeat and brandy until blended.
 * 2) Transfer mixture to bowl; stir in 1 cup ground walnuts; set aside.
 * 3) Based on dividing dough into four parts.
 * 4) Spread pastry to ¼ inch of edge with heaping ⅓-cup mincemeat mixture.
 * 5) Proceed with cutting into wedges and roll up each wedge beginning at end on outside of pastry round.
 * 6) Beat egg white with 1 teaspoon water ½ in custard cup, combine remaining ground walnuts and sugar; brush each cookie with some of the egg white mixture and sprinkle with some of the walnut mixture.
 * 7) Bake as directed.

Each of the following fillings makes about ½ cup.

Apricot coconut filling

 * 1) In food processor or blender, process ¾ 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.
 * 2) Stir in ¼ cup flaked coconut.

Chocolate peanut butter filling

 * 1) In small bowl, stir ¼ cup mini semisweet chocolate chips and ¼ cup chunky peanut butter until thoroughly mixed.

Cranberry orange filling

 * 1) In small bowl, stir ¼ cup orange marmalade, ¼ cup chopped fresh or frozen cranberries and 1 tablespoon grated orange peel until thoroughly mixed.

Poppy seed filling

 * 1) In food processor or blender, process ½ cup golden raisins, ¼ 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.

Ricotta raisin filling

 * 1) In small bowl, combine ½ cup very fresh ricotta cheese, ¼ cup chopped golden raisins, 1 tablespoon granulated sugar, yolk of 1 large egg, 1 teaspoon grated lemon peel, ½ teaspoon vanilla extract and ground cinnamon and freshly grated nutmeg to taste; stir until thoroughly blended.