Diana's Desserts - www.dianasdesserts.com
See more recipes in Hanukkah

White Chocolate Apricot Rugelah

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
[Read reviews] [Post a review]
Servings: 36
 
Ingredients:
1 3/4 cups all-purpose flour
3/4 cup cold butter or margarine
1/2 cup dairy sour cream
1 teaspoon vanilla
1/3 cup apricot or raspberry preserves, or orange marmalade
3 ounces white baking bar, finely chopped (1/2 cup)
2 tablespoons granulated sugar
1 teaspoon ground cinnamon (optional)

Instructions:
Place flour in a mixing bowl. With a pastry blender or 2 knives, cut in butter or margarine till mixture resembles small peas. Stir in the sour cream and vanilla just till dough holds together. On a lightly floured surface, knead dough about 10 times. Divide dough in thirds. Wrap in plastic wrap.

On a lightly floured surface, roll one third of the dough into a 10-inch circle. Spread dough with a scant 2 tablespoons of the preserves or marmalade. Sprinkle with one third of the chopped white baking bar. Cut dough into 12 wedges. Starting at curved edge, roll up each wedge jelly-roll style. Place, point-side down, 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough, preserves or marmalade, and white baking bar.

In a small mixing bowl stir together the sugar and, if desired, cinnamon; sprinkle over each cookie.

Bake in a preheated 375 degrees oven for 20 to 25 minutes, or till light golden brown. Remove cookies from pans and cool on a rack. Store in a tightly covered container.

Makes about 36 cookies.

Source: Cooking.com
Date: October 31, 2002

Reviews

Reviewer: Gail Powell
Rating: 
Review:
This has become a family and friends favorite.

 
Reviewer: Sharon Lockwood-Habram
Rating: 
Review:
WOW!!! This is an awsome recipe that my husband would have swallowed whole if he could have. ABSOLUTELY DELICIOUS.

 

Add Your Review

  YOUR NAME (required)
  YOUR EMAIL ADDRESS (required)
 (Excellent)
 (Very Good)
 (Good)
 (Could be Better)
 (Poor)
  RATING (required)
YOUR REVIEW: