Easy Rugelach
Recipe: #16773
January 16, 2015
Categories: Breakfast, Snacks, Raisin, Brunch, Christmas, Mothers Day, Oven Bake, Vegetarian, Refrigerated Dough, more
"This is Jewish dessert made easy using pie pastry and they can be made ahead just roll the rugelach the day before, cover tightly with plastic wrap, and refrigerate. Slice and bake the day you’re serving them."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (69.2 g)
- Calories 291.3
- Total Fat - 13.1 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 175.2 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 1.6 g
- Sugars - 19.8 g
- Protein - 3.2 g
- Calcium - 25.9 mg
- Iron - 1.4 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Step 2
Combine 2 tablespoons of granulated sugar with 1/2 teaspoon cinnamon, then sprinkle your work surface with the sugar cinnamon mixture.
Step 3
Unfold 1 of the pie crusts and place it on the surface dusted with sugar and cinnamon. Roll to an even thickness. Spread half the jam (2/3 cup) evenly over the crust. Sprinkle with half the nuts and half the raisins (2/3 cup each).
Step 4
Starting at one end of the dough, roll it tightly into a log.
Step 5
Using a knife, trim 1 inch on each end. Cut the roll into about 1-inch thick slices. Place the slices, sugared-side up, on the baking sheet, spacing them 2 inches apart. Repeat method with the remaining crust.
Step 6
Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack.
Tips
No special items needed.
0 Reviews
You'll Also Love
