Rugelach with Variations

Ingredients

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

Directions

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.