Oxmoor House
Prep Time
12 Mins
Cook Time
15 Mins
Yield
16 pastries

Rugelach, traditionally a Jewish pastry, is often filled with nuts and raisins or preserves. This easy savory takeoff is best served warm from the oven.

How to Make It

Step 1

Combine first 4 ingredients in a medium bowl.

Step 2

Unroll crescent rolls onto a lightly floured cutting board. Sprinkle pecan mixture evenly over dough, pressing firmly into dough. Using a sharp knife, cut dough along perforations. Cut each triangle lengthwise into 2 equal triangles.

Step 3

Roll up each triangle, starting at wide end. Place rugelach, point sides down, on an ungreased baking sheet, curving them into a crescent shape. Sprinkle with paprika. Bake at 375° for 15 minutes or until browned. Serve hot.

Christmas with Southern Living 2008

Ratings & Reviews