American-Style Rugelach with Apricot and Chocolate

Rogaliki, or rugelach, spread worldwide with the emigration and refugee waves of Jewish bakers from Poland in the last century. Made in mini-croissant shapes or sliced snails, as in this recipe, rugelach changed according to the available ingredients and the tastes of wherever they went. Rugelach that went to Israel became softer, richer, and syrup-soaked, mirroring the Levantine sweets of the region. Rugelach that went to America also mirrored the new culture and became . . . whatever they