Rugelach

Rugelach
Photo by Maura McEvoy

Ingredients

  • 1/3 cup (2 ounces) chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 15-ounce package refrigerated piecrusts (such as Pillsbury)
  • 1/3 cup apricot jam
  • 3 tablespoons granulated sugar
  • 1/3 cup raisins

Heat oven to 400° F. Line a baking sheet with parchment paper or aluminum foil. Sprinkle the work surface with 1 tablespoon of the sugar and 1/2 teaspoon of the cinnamon. Unfold one of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly over the crust. S...

View full recipe at My Recipes

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Variations on Rugelach

  • Rugelach
    • 1 cup apricot preserves or raspberry jam
    • 1/2 teaspoon salt
    • Milk
    • 28 teaspoons sugar
    • parchment paper
    • 1 1/4 cups walnuts
    • 1 teaspoon cinnamon
    • +4 other ingredients
  • Rugelach
    • 8 oz. (1 cup) cold unsalted butter, cut into 10 pieces
    • 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour
    • +6 other ingredients
  • Rugelach
    • Dough:
    • 1 package (8-ounce) cream cheese, at room temperature
    • 1 c (2 sticks) butter, at room temperature
    • 1 2/3 c all-purpose flour
    • Filling:
    • +4 other ingredients


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