Title: Apricot or chocolate -filled rugelah
 Categories: Danish, And, Pastries
      Yield: 50 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      8 oz Cream cheese
      1 c  Unsalted butter
    1/2 c  Confectioner's sugar
      1 pn Salt
    1/2 ts Lemon juice
    1/2 ts Vanilla extract
      2 c  All- purpose flour
      1 lg Egg
    1/4 c  Crystallized or granulated
           -sugar

MMMMM----------------------APRICOT FILLING---------------------------
      1 c  Apricot jam
      2 tb Cake crumbs, optional
    3/4 c  Walnuts, broken up

MMMMM---------------------CHOCOLATE FILLING--------------------------
      1 c  Shaved bittersweet
           -chocolate, (about 8 ounces)
    1/4 c  Sugar
      1 lg Egg
  1 1/4 c  Crystallized or granulated
           -sugar
 
  Place the cream cheese, butter, confectioner's sugar, lemon juice and
  vanilla in a food processor.
  
  Add the flour and pulse til a very soft dough is formed. Refrigerate
  for at least ONE HOUR.
  
  Mix the ingredients for the filling of your choice and divide the
  dough into 4 balls. Roll the balls out into 4 circles, about 1/8 inch
  thick and spread with apricot or chocolate filling.
  
  Cut into pie- shaped pieces 1-inch wide at the circumference. Roll up
  from the wide side to the center.
  
  Beat the egg and brush the top.
  
  Sprinkle with the crystallized (or granulated) sugar and place flat
  on a greased cookie sheet. (Alternately, roll out each ball to a
  rectangle, 1/4-inch thick. Top with apricot or chocolate filling.
  
  Roll each rectangle into a jelly roll and cut into 1/2-inch pieces.
  Lay flat on a greased cookie sheet. Beat the egg, brush the tops of
  each cookie, and sprinkle with the crystallized (or granulated) sugar.
  
  Bake on a greased cookie sheet in a preheated 350 degree oven for 25
  minutes or until golden brown.