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Full Online Book HomeLearning KitchenFruit - Apricot-raspberry Rugelah
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Fruit - Apricot-raspberry Rugelah Post by :Michael_Vincent Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1402

Click below to download : Fruit - Apricot-raspberry Rugelah (Format : PDF)

Fruit - Apricot-raspberry Rugelah

3 cups flour
1 packet (1/4 oz) dry yeast
1 cup margarine
3 egg yolks
1 cup sour cream
1 cup chopped nuts
3/4 cup dried apricots, chopped
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
cinnamon-sugar


Sprinkle yeast on flour.Cut in softened margarine.Stir egg yolks into the sour cream and add to flour mixture, making a stiff dough.Form into 4 equal balls and wrap in plastic wrap and refrigerate overnight.

Prepare filling; in a medium bowl, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended.

Line 2 large cookie sheets with foil; grease foil.

On a lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated.Spread dough with 2 tablespoons raspberry preserves, sprinkle with about 1/2 cup apricot filling, and gently press filling into dough.With a pastry wheel or sharp knife, cut dough into 12 equal wedges.Starting at curved edge, roll up each wedge, jelly roll fashion.Place cookies on prepared pans, point side down, about 1/2” apart; repeat with remaining dough.

Preheat oven to 325° F.

In a cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon.With pastry brush, brush rugelach with milk and then sprinkle with cinnamon-sugar.Bake on 2 oven racks about 30-35 minutes or until golden, rotating cookie sheets between upper and lower racks, halfway through cooking time.Immediately remove to wire racks to cool.

Store in tightly covered container.


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