yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
ix the ingredients for the apricot or chocolate filling and divide
ith about 1/2 cup apricot filling; gently press filling onto
illing ingredients except for the apricot jelly (Your raisins, sugar, butter
bout 2 tablespoons of the apricot preserves over each circle, then
alnut mixture.
Place the rugelach 1 1/2 inches apart
r small you want the rugelach to be- I go for
Cream butter and cream cheese together, preferably in a heavy-duty mixer. Add salt, flour, and sour cream. Mix just until the dough comes together, then divide into four pieces and shape into disks. Refrigerate for an hour or more.
Roll each disk into a neat 8-inch circle, then spread with a thin layer of jam. Sprinkle with a few currants or raisins, then sprinkle cinnamon sugar on top. Cut into 8 wedges. Roll each wedge up starting at the wide edge, leaving a pointy end at the top. Place each piece on a cookie sheet and bake at 350 ...
small bowl; brush the rugelach with the egg wash. Bake
owl set aside. Keep your apricot jam separate.
Assembly:
or enough to bake 24 rugelach).
Roll out each ball
ith parchment or Silpats. Combine apricot preserves with orange juice. Microwave
s a variation, omit the apricot preserves and brush the dough
edge jelly-roll fashion. Place rugelach, 1-inch apart, on prepared
he dough with 2 tablespoons apricot preserves and sprinkle with 1
pple juice.
Combine all rugelach ingredients to make a smooth
ough with light layer of apricot jam/preserves. Divide nut filling
Place the apricots and apricot nectar in a small saucepan
This cake recipe calls for half high-gluten flour and half apple fiber.
You can turn virtually any cake recipe into a source of soluble fiber simply by replacing half the flour with the apple fiber.
Spoon a bit of apricot preserves over the cake as a topping.