Apricot White Chocolate Rugalach

Photo by Tammy H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

pastries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Ingredients

  • 2

    Refrigerated pie crusts, unrolled

  • 3/4

    c. white chocolate chips

  • 1 1/2

    T. oil

  • 1/2

    c. Apricot spreadable fruit

  • Cinnamon

  • Powdered sugar

Directions

Preheat oven to 450 degrees. Line a cookie sheet with parchment paper. Combine white chocolate chips and oil in a glass measuring cup. Microwave in 30 second intervals, stirring in between each, until chocolate has melted. Sprinkle flour on a dry surface. Place dough on surface and roll out a little thinner. Cut a 4-6 inch circle in the middle of the dough. Cut the outer circle into 12 sections and the inner circle into 3 or 4 sections. Spoon a teaspoon of apricot onto each section of dough leaving some bare pastry at the top and bottom. Sprinkle with cinnamon to your taste. Place about a 1/2 teaspoon or so of melted chocolate over Apricot filling. Roll each section from wide end to narrow end and place on prepared cookie sheet. Bake for 10 minutes. Let cool. Sift powdered sugar over cooled pastry.

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