Recipe By : Jewish Cooking in America by Joan Nathan, p.352, 1994
Serving Size : 50 Preparation Time :0:00
Categories : Danish And Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
8 oz Cream cheese
1 c Unsalted butter
1/2 c Confectioner's sugar
1 pn Salt
1/2 ts Lemon juice
1/2 ts Vanilla extract
2 c All-purpose flour
1 lg Egg
1/4 c Sugar
Apricot Filling:
1 c Apricot jam
2 tb Cake crumbs (optional)
3/4 c Walnuts -- broken up -OR-
Chocolate Filling:
1 c Bittersweet chocolate (8 oz) --
- shaved
1/4 c Sugar
1 lg Egg
1 1/4 c Sugar
Place the cream cheese, butter, confectioner's sugar, lemon juice,
and vanilla in a food processor.
Add the flour and pulse until a very soft dough is formed.
Refrigerate for at least 1 hour.
Mix the ingredients for the filling of your choice and divide the
dough into 4 balls. Roll the balls out into 4 circles, about 1/8"
thick and spread with apricot or chocolate filling.
Cut into pie-shaped pieces 1" wide at the circumference. Roll up from
the wide side to the center.
Beat the egg and brush the top.
Sprinkle with sugar and place flat on a greased cookie sheet.
(Alternately, roll out each ball to a rectangle, 1/4" thick. Top with
apricot or chocolate filling.
Roll each rectangle into a jelly roll and cut into 1/2" pieces. Lay
flat on a greased cookie sheet. Beat the egg, brush the tops of each
cookie, and sprinkle with sugar.
Bake on a greased cookie sheet in a preheated 350 F oven for
25 minutes or until golden brown.
