Ingredients for - Chocolate-Apricot Rugelach
How to cook deliciously - Chocolate-Apricot Rugelach
1. Stage
Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
2. Stage
Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
3. Stage
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
4. Stage
Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
5. Stage
Mix apricot preserves and orange zest together for filling.
6. Stage
Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
7. Stage
Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
8. Stage
Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.
