Fruit Rugelach

Ingredients

• 1 cup almonds toasted chopped
• 2 cups apricot preserves 
• 1 cup butter cut into pieces
• 8 ounce cream cheese cut into pieces
• 2.3 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 0.5 teaspoon salt 
• 3 tablespoons sugar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• plastic wrap

Directions

1. Pulse first 4 ingredients in a food processor until dough leaves sides of bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap separately in plastic wrap, and chill at least 1 hour.
2. Remove 1 dough portion, and roll into an 8-inch circle on a lightly floured surface.
3. Spread with 1/4 cup apricot preserves, leaving a 2-inch circle of uncovered dough in center.
4. Sprinkle preserves with 2 tablespoons almonds.
5. Cut circle into 8 wedges, and roll up wedges, starting at a wide end.
6. Place, point side down, on a lightly greased baking sheet, curving into a crescent shape. Repeat procedure with remaining dough portions, preserves, and almonds.
7. Combine sugar and cinnamon; sprinkle over each crescent.
8. Bake at 375 for 15 to 20 minutes or until golden.
9. Transfer to wire racks to cool.
10. Apple Rugelach: Melt 1/4 cup butter or margarine in a large skillet; add 4 large Granny Smith apples, peeled and finely chopped, and 1 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until mixture is thick and golden. Cool. Substitute for apricot preserves. Substitute 1 cup chopped pecans, toasted, for almonds.