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How to Make Chocolate Rugelach
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The dough uses cream cheese, butter and sour cream and the filling's secret ingredient is apricot jam!
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Start by mixing the butter and cream cheese together in your stand mixer
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Incorporate the sour cream and sugar into the butter/cream cheese mixture
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Gently add in the flour on low speed until barely mixed in
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Remove to parchment, form into a mass and separate into equal portions.
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Prepare your filling mixture
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Roll dough out to 10 inches diameter on cold floured surface. Use flour and turn often.
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Spread the apricot jam and add the filling, lightly pressing it down.
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Now use your pizza cutter to divide the round into 12 pieces.
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Now gently yet firmly roll each slice up. Form into a crescent shape and place seam side down onto baking sheet.
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Now brush some apricot jam on each pastry and then refrigerate the tray before you bake it!
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Pro tip: clear your work surface of debris between each roll out!
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Bake two trays at a time, swapping shelves halfway thru bake time. 350 degrees for 30-40 minutes
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Once out of oven, move to a cooling rack. These just get better as they cool - even tastier the next day.
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Make a double batch - they freeze well (if there are any left to freeze π€£)
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For the full recipe and more, go to OMGyummy.com
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Beth Lee
I have an insatiable appetite for telling food stories, inspiring people to cook and eating!
To learn more about this Jumprope:
https://omgyummy.com/how-to-make-award-winning-rugelach-a...
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