Chocolate Apricot Ruffins
I have come to the conclusion that I think a lot. I mean….A LOT. I think about things that make sense and things that don’t make sense. I swirl ingredients around in my brain. I conjure up words that are my own. And then….I discover that when you experiment in the kitchen, magical things can happen.
This was one of those occasions where I mixed a rugelach recipe with a muffin recipe and got a RUFFIN.
A ruffin you say? Yes, a RUFFIN.
Now, the reason why I think they look like “ruffins” is because I stuck the dough mixture into muffin pans to bake them. Probably one of the easiest things you can do. Let the pan WORK FOR YOU.
The dough is a simple cream cheese rugelach one and the mixture inside is the exact same as I use for my rugelach recipe. How is this different? Instead of rolling out 4 pieces of dough into round circles, placing the filling on, cutting them into triangles, rolling each one up……..ugh….I’m tired already just thinking about this process.
So, I thought there MUST be an easier way.
Ding Ding! Why not just roll them up, cut them like a cinnamon roll and bake them individually in muffin tins?
Woah…Perfect.
They turned out like this.
And tasted like giant rugelach.
Um.
Yes & Yes.
Is there any reason that you wouldn’t want these in your life? I don’t think so.
- for the dough:
- click here and use standard rugelach dough
- for the filling
- click here and use standard rugelach filling
- Prepare dough as you would for standard rugelach but instead of making 4 balls, just make one.
- Ready to roll?
- Preheat oven to 350F.
- Roll out dough to a large rectangle, dough should be ¼ inch thick.
- Sprinkle with filling evenly right to the edges of the dough.
- Now dot with jam or preserves.
- Roll up from long end inwards - see pic.
- Cut into 12 equal pieces.
- Place into greased muffin tin (use a non-stick one and generously spray)
- Bake for 15 -20 minutes or until golden brown.
- Dust with powdered sugar or make a glaze if desired.
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