Coconut-Chocolate Rugelach

Cooking Instructions

Pastry: Beat butter and cream cheese in a large bowl with an electric mixer until smooth. On low speed, beat in sugar and flour until blended.

Divide dough in quarters. Shape each portion into a disk. Wrap and refrigerate until firm enough to roll out, at least 4 hours.

Heat oven to 350°F. Place oven rack in upper third of oven. Have cookie sheet(s) ready (no need to grease).

Melt preserves in a microwave or a small 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 preserves (it will barely cover dough). Sprinkle with 3 tablespoons coconut, 2 tablespoons each almonds and chocolate chips and 1 tablespoon sugar. Gently pressfilling so it adheres to dough. With a pizza wheel or 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 minutes or until golden brown. Remove to wire rack to cool. Dust with confectioners’ sugar.

BROWN SUGAR-FIG VARIATION Pastry: Replace granulated sugar with 1⁄4 cup packed brown sugar. Filling: Replace coconut with 1⁄2 cup finely chopped dried figs (about 4); almonds with 1⁄2 cup finely chopped toasted hazelnuts; and chocolate chips with 1⁄2 cup dried Zante currants. Increase granulated sugar to 1⁄2 cup and stir in 1⁄2 teaspoon ground cinnamon. Fill as directed, replacing plain sugar with cinnamon sugar. Cut, roll up and bake as directed. Remove to wire rack. While warm, brush with 2 tablespoons melted butter and sprinkle with remaining cinnamon sugar in place of confectioners’ sugar.