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Rugelach Recipe

   
 

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     Rugelach

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   30
Preptime   15-20 minutes

Ingredients
4 tbsps granulated sugar
20 1/2 ozs refrigerated piecrusts (pillsbury)
13/8 tsps ground cinnamon
1/2 cup apricot jam
1/2 cup chopped walnuts
1/2 cup raisins
 

Instructions
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. Sprinkle with half of the walnuts and half of the raisins. Roll the dough tightly. Sprinkle the top of the log with 1/2 tablespoon of the sugar; repeat. Using a knife, trim the uneven ends (about 1 inch on each side). Cut the rolls into 3/4-inch-thick slices. Place the slices, sugared-side up, on baking sheets, spacing them 2 inches apart.
Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack. Repeat with the remaining ingredients.
In Advance- Roll the rugelach the day before, cover tightly with plastic wrap, and refrigerate. Slice and bake the day of your event.


Originally Submitted
4/5/2013





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