Rugelach

Rugelach
Photo by Maura McEvoy

Ingredients

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

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 golden raisins
    • 1 cup apricot preserves or raspberry jam
    • 28 teaspoons sugar
    • Milk
    • 16 tablespoons unsalted butter
    • 1/2 teaspoon salt
    • +5 other ingredients
  • Rugelach
    • 8 oz. (1 cup) cold unsalted butter, cut into 10 pieces
    • 1/4 cup finely chopped salted pistachios (1-1/4 oz.)
    • +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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