Rugelach

Rugelach
Photo by Maura McEvoy

Ingredients

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

Comments

Variations on Rugelach

  • Rugelach
    • 8 ounces cream cheese
    • 16 tablespoons unsalted butter
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1 cup apricot preserves or raspberry jam
    • +6 other ingredients
  • Rugelach
    • 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour
    • 1 Tbs. water
    • 1/4 cup granulated sugar
    • 6 Tbs. raspberry or apricot jam
    • 1 large egg
    • +3 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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