Try this sweet treat rolled in dough for you next spring party.
Becky Low shares these bite size baked goods.
Pineapple Apricot Rugelach
1 package (8-oz) regular cream cheese, room temperature
1 cup (2 sticks) real butter, room temperature
¼ cup granulated sugar
¼ teaspoon salt
2 cups flour
1 cup dried pineapple chunks
½ cup golden raisins
¼ cup water
1 cup pineapple apricot preserves
½ teaspoon ginger
1 tablespoon milk
2 tablespoon coconut, or coarse sugar
Using cookie dough paddle on stand mixer beat together cream cheese, butter, granulated sugar and salt until light and fluffy. Add flour, ½-cup at a time, and mix just until combined (don’t overbeat). Place the dough on a well floured surface and shape into a ball. Cut into quarters, flatten each quarter into a disk, wrap quarters in plastic wrap and refrigerate 1-2 hours (dough may be wrapped well and frozen for up to 3 months; thaw in refrigerator).
Place dried pineapple, raisins and water in microwave safe bowl, cover with plastic wrap and microwave until fruit is soft (about 1-2 minutes). Transfer to food processor, add pineapple apricot preserves and ginger, blend until smooth. Cool completely.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Beat together egg and milk; set aside.
Crescents (traditional shape): On a lightly floured surface, roll each piece of dough into a 9-inch circle. Spread each circle with approximately ¼ the filling. Cut into 8 wedges; starting at wide end of each wedge, roll into a crescent. Place crescents on prepared baking sheet, brush with egg wash, sprinkle with coconut or coarse sugar. Bake 20-25 minutes or until golden brown.
Cut or Logs: On a lightly floured surface, roll each piece of dough into a 6×12 inch rectangle. Spread each rectangle with approximately ¼ the filling, leaving a 1-inch border along one long edge. Brush border with egg wash. Start at opposite side and roll filling inside dough, jelly-roll style. Place log on prepared baking sheet and refrigerate 30 minutes for easier slicing. Slice into 1-inch pieces; separate pieces on baking sheet, brush with egg wash and sprinkle with coconut or coarse sugar. Bake 20-25 minutes or until golden brown.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.