Apricot Or Chocolate Filled Rugelah Recipe

• 8 ounce Cream cheese
• 1 c. Unsalted butter
• 1/2 c. Confectioner's sugar
• 1 pch Salt
• 1/2 tsp Lemon juice
• 1/2 tsp Vanilla extract
• 2 c. All- purpose flour
• 1 lrg Egg
• 1/4 c. Crystallized or possibly granulated sugar
• 1 c. Apricot jam
• 2 Tbsp. Cake crumbs, optional
• 3/4 c. Walnuts, broken up
• 1 c. Shaved bittersweet chocolate, (about 8 ounces)
• 1/4 c. Sugar
• 1 lrg Egg
• 1 1/4 c. Crystallized or possibly granulated sugar

1. Place the cream cheese, butter, confectioner's sugar, lemon juice and vanilla in a food processor.
2. Add in the flour and pulse til a very soft dough is formed.
3. Chill for at least ONE HOUR.
4. Mix the ingredients for the filling of your choice and divide the dough into 4 balls.
5. Roll the balls out into 4 circles, about 1/8 inch thick and spread with apricot or possibly chocolate filling.
6. Cut into pie- shaped pcs 1-inch wide at the circumference.
7. Roll up from the wide side to the center.
8. Beat the egg and brush the top.
9. Sprinkle with the crystallized (or possibly granulated) sugar and place flat on a greased cookie sheet.
10. (Alternately, roll out each ball to a rectangle, 1/4-inch thick.
11. Top with apricot or possibly chocolate filling.
12. Roll each rectangle into a jelly roll and cut into 1/2-inch pcs.
13. Lay flat on a greased cookie sheet.
14. Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or possibly granulated) sugar.
15. Bake on a greased cookie sheet in a preheated 350 degree oven for 25 min or possibly till golden.

cream cheese, butter, sugar, salt, lemon juice, vanilla, flour, egg, sugar, apricot jam, cake crumbs, walnuts, chocolate, sugar, egg, sugar

Taken from cookeatshare.com/recipes/apricot-or-chocolate-filled-rugelah-69053 (may not work)