Rugelach with Variations

RUGELACH WITH VARIATIONS - EUROPEAN

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:

COCONUT CHOCOLATE

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.

MINCEMEAT

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

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.

POPPY SEED

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.

RICOTTA RAISIN

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.