CHOCOLATE-APRICOT RUGELACH

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chocolate-Apricot Rugelach image

This is my own recipe for chocolate rugelach. Try it because it's really delicious!

Provided by Anna R.

Time 1h20m

Yield 24

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 tablespoon white sugar
¾ teaspoon salt
1 (8 ounce) package reduced-fat cream cheese, softened
½ stick cold unsalted butter, cubed
¼ cup ice water, or as needed
nonstick cooking spray
½ cup apricot preserves
1 medium orange, zested
1 cup semisweet chocolate chips
1 large egg, beaten
1 tablespoon coarse sugar, or as needed

Steps:

  • Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
  • Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
  • Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
  • Mix apricot preserves and orange zest together for filling.
  • Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
  • Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 21.2 g, Cholesterol 18.1 mg, Fat 6 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 107.6 mg, Sugar 8.5 g

There are no comments yet!