Chocolate Apricot Rugelach
Chocolate Apricot Rugelach
Yield: 4 dozen cookies
  • 6 ounce(s) Semi-Sweet Chocolate Baking Bar
  • 2 cup(s) all-purpose flour
  • 1/2 cup(s) confectioners' sugar
  • 1 cup(s) unsalted butter, cut into 1/2 inch pieces
  • 8 ounce(s) cream cheese
  • 1 large egg for toppings
  • 1 tablespoon(s) whole milk for toppings
  • 1/4 cup(s) granulated white sugar for toppings
  • 1 teaspoon(s) ground cinnamon for toppings
  • 1/2 cup(s) apricot spreadable fruit for filling
  • 1/4 cup(s) finely chopped walnuts or pecans for filling

These cookies are filled with speadable fruit, which can be found in the jam aisle. We found Smuckers to work best because it is not too sweet. The Milk Chocolate Baking Bar can be substituted for the Semi-Sweet Chocolate Baking Bar.

To make the dough, combine the flour and confectioners’ sugar in the food processor and process to blend. Add the butter and cream cheese and process until the dough forms a ball. Divide the dough into four equal portions. With floured hands, pat each portion into a ½- inch thick disk. Lightly flour the surface of each. Place each portion between two (12-inch by 15-inch) pieces of floured pastic wrap, placing the floured side against the dough. Roll each portion into a 9-inch circle about 1/8-inch thick. Stack the wrapped rounds on a baking sheet and chill for 30 minutes, or up to 1 day, until the dough is firm to the touch. Heat the oven to 350ºF. Line cookie sheets with parchment paper. To make the toppings, in a small bowl, beat together the egg and milk. In another small bowl, mix the granulated white sugar and cinnamon.

To fill the dough, work with one dough round at a time, keeping the remaining rounds chilled. With a floured knife, cut the round into 12 equal wedges and leave the pieces in place. Smear 2 tablespoons of the apricot spread all over the dough round. Finely chop the chocolate and sprinkle 5 tablespoons of chocolate and 1 tablespoon nuts evenly over the apricot spread; press lightly into the dough. Starting at wide end of each wedge, roll up tightly and set on parchment lined cookie sheet, tail-end down. Place the cookies at least 2 inches apart. Repeat to fill the remaining dough. Brush each with egg-milk mixture and sprinkle with the cinnamon sugar. Bake for 20 to 25 minutes, until golden. If you are baking two sheets at a time in one oven, switch the sheet positions halfway through baking. Let the cookies cool on the sheets for about 5 minutes. Run a thin spatula underneath each cookie to release it from the parchment paper. Finish cooling on the sheets. Store in an airtight container for up to 1 week.

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