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Receta Coconut Chocolate Rugelach

Name: Coconut Chocolate Rugelach
Ingredients: 2 stk butter, soften(1 c.); 1 pkt Cream cheese, soften (8 ounce); 1/2 c. Sugar; 2 c. All-purpose flour; 1/2 c. Apricot preserves; 3/4 c. Shredded sweetened coconut; 1/2 c. Slivered almonds, toasted, finely minced; 1/2 c. Semisweet choco. mini-chips; 4 Tbsp. Sugar Confectioners'sugar, garnish

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Ingredientes

2 stk butter, soften(1 c.)
1 pkt Cream cheese, soften (8 ounce)
1/2 c. Sugar
2 c. All-purpose flour
1/2 c. Apricot preserves
3/4 c. Shredded sweetened coconut
1/2 c. Slivered almonds, toasted, finely minced
1/2 c. Semisweet choco. mini-chips
4 Tbsp. Sugar Confectioners'sugar, garnish

Direcciones

Pastry: Beat butter and cream cheese in a large bowl with an electric mixer till smooth. On low speed, beat in sugar and flour till blended. Divide dough in quarters. Shape each portion into a disk. Wrap and chill till hard sufficient to roll out, at least 4 hrs. Heat oven to 350 degree F. Place oven rack in upper third of oven. Have cookie sheet(s) ready (no need to grease). Heat preserves in a microwave or possibly a shall saucepan over low heat. Press through a fine strainer into a small bowl. On a floured surface, roll 1 portion dough into a 10-inch circle. Brush with a quarter of the preserve (it will barely cover dough). Sprinkle with 3 Tbsp. coconut, 2 Tbsp. each almonds and cocolate chips and 1 Tbsp. sugar. Gently press filling so it adheres to dough. With a pizza wheel or possibly a knife, cut circle in 12 wedges. Roll up from wide edge to point. Place 2 inches apart on ungreased cookie sheet(s). Repeat with remaining dough and filling. Bake in upper third of oven 18 to 22 min or possibly till golden. Remove to wire rack to cold. Dush with confectioners' sugar.
Variation: BROWN SUGAR-FIG RUGELACH Pastry - Replace sugar with 1/4 c. packed brown sugar. Filling: Replace coconut with 1/2 c. finely minced dry figs (about 4); almonds with 1/2 c. finely minced toasted hazlenuts and chocolate chips with 1/2 c. dry Zante currant. Increase sugar to 1/2 c. and stir in 1/2 tsp. grnd cinnamon. Fill as directed, replace plain sugar with cinnamon sugar. Cut, roll up and bake as directed. Remove to wire rack. While hot, brush with 2 Tbsp. melted butter and sprinkle with remaining cinnamon in place of confectioners' sugar.