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Raspberry and Apricot Rugelach
Reviews:
November 30, 2007

I tried this recipe for the first time for my Aunt and Uncle for Hanukkah. My uncle is Jewish, my Aunt (and family) are not. I bought a Hanukkah card which had a reference to rugelach, so I found out what it was and decided to try it. I find that this recipe calls for speed when handling the dough from frig to oven. Also the amount of raspberry filling had to be cut in half due to the fact that the first batch burnt because of the filling spilling out from the insides while baking. I basically painted the filling on with my pastry brush and that was all I used. I had better luck with the second batch and plan on making it again as with only half the cookies(to give away) there aren't any for me! I did try them and they were delicious!!! ***************************************** Ok, I made these again and thought I'd share a tip concerning handling the dough. When I make these, I now separate the dough into 4 equal pieces. I take each individual piece and put it between two pieces of wax paper (before refrigerating), I then roll out the dough, while it's between the wax paper and refrigerate them with the wax paper intact. After 10 minutes or so, just peel off the top layer of wax paper and continue with the recipe. It makes it sooo much easier. Trust me! Good luck:)

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