Chocolate-Apricot Rugelach recipe
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Ingredients
- 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
Nutrition Info
- 146.2 caloriescarbohydrate: 21.2 gcholesterol: 18.1 mgfat: 6 gfiber: 1 gprotein: 3 gsaturatedFat: 3.6 gservingSize: -sodium: 107.6 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Apricot Rugelach
Directions
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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.