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Preheat oven to 350°
F.
To make the dough, combine the cream cheese and butter in the
bowl of a stationary electric mixer fitted with the paddle attachment.
At low speed, mix until smooth, but still dotted with bits of butter
and cream cheese. Mix in the vanilla and sugar. Add the flour and
continue to mix until just incorporated.
Gather the dough into a ball. Wrap the ball in wax paper and refrigerate
for at least 4 hours.
Lightly grease
cookie
sheets with butter.
Mix the sugars for filling in a small bowl and set aside.
Unwrap dough and but into 6 equal pieces. On a lightly floured
surface, roll out 1 piece, shaping it into a 12" x 4" rectangle.
Coat with 1 tablespoon of the spreadable fruit. Sprinkle with 2
tablespoons of the sugar mixture and 2 tablespoons of chocolate
chips on top. Starting with the long end, roll up into a log. Paint
the log with 1 tablespoon milk. Dust liberally with the cinnamon
and sugar mixture. But into 8 pieces.
Repeat the process for each of the 5 remaining pieces of dough.
Place the rugalach on the prepared baking sheets and bake for about
15 minutes, until lightly browned.
Remove to a wire
rack to cool.
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