Raspberry and Apricot Rugelach Tasty Recipes

A delicious Recipes is actually required by everyone, just because a delicious Recipes may be the beginning of your happy family. Hence for you personally housewives, create scrumptious, delicious and nutritious dishes. Recipes or menu for Raspberry and Apricot Rugelach, you've determined it, listed below are available thousands of delicious menus meals, the Raspberry and Apricot Rugelach recipes is among the favorite menus with this blog.

Raspberry and Apricot Rugelach

"A yummy and further fruity version of this traditional cookie."

Ingredients :

1 cup butter, softened
1 (eight ounce) bundle cream cheese, softened
1 teaspoon vanilla extract
1/four teaspoon salt
2 cups all-reason flour
3/4 cup white sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 half of teaspoons ground cinnamon
half cup seedless raspberry preserves
1 tablespoon milk

Instructions :

Prep :	Cook : 48M	Ready in :

In large bowl, with mixer at low velocity, beat margarine or butter with cream cheese till mixed and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar till blended.
With spoon, stir in ultimate flour. Divide dough into four same portions. Wrap every with plastic wrap and refrigerate till company, at least 2 hours or overnight.
To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/four cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until properly mixed.
Line 2 massive baking sheets with foil and grease foil.
On gently floured surface, with floured rolling pin, roll 1 piece of chilled dough right into a nine-inch spherical, retaining final dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, reduce dough into 12 identical wedges. Starting at curved facet, roll up every wedge, jelly-roll style. Place cookies on foil-covered cookie sheet, point-aspect down, approximately 1/2 inch aside. Repeat with remaining dough, one-fourth at a time.
Preheat oven to 325 stages F (one hundred sixty five stages C).
In cup, blend remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
Bake rugelach at 325 degrees F (165 levels C) on 2 oven racks approximately 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway via baking time. Immediately remove rugelach to wire racks to chill. Store in tightly protected container.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it calmly, and make smooth-up simpler.

If this Raspberry and Apricot Rugelach recipe suits your family's tastes, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the go to here!