Easy Rugelach



Easy Rugelach

  • 2 boxes refrigerated pie dough, (4 rounds)
  • 1/2 cup apricot preserves or orange marmalade, pureed in food processor (or not, if you like lumps)
  • 6 tablespoons granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 3/4 cup raisins, opt.
  • 1 cup walnuts or pecans, finely chopped
  • 1 egg
  • 1 tablespoon milk

Preheat oven to 350 degrees.

Mix both sugars, cinnamon, raisins and nuts together in a bowl.

Working with one round of dough at a time, spread 2 tbsp. of preserves on one round.  Then sprinkle with 1/2 cup of the filling.  Lightly press into the dough.  Cut the circle with a pizza cutter into 12 equal wedges   – cutting into quarters and then each quarter into thirds.

Starting with the wide edge, roll up each wedge.  Place cookies, points tucked under, on a baking sheet lined with parchment paper.

Mix egg and milk together for egg wash.

Bruch each cookie with egg wash.  Combine 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies.  Bake for 15 to 20 minutes, until lightly browned.  Remove to a wire rack and let cool.

Repeat with remaining rounds of dough.  You should be able to get 2 dozen cookies on one baking sheet.

Makes 4 dozen cookies.

“We can own up to our wrongs – because we can’t hide them from God anyway.”



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