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.
Oxmoor House MAY 2008
Combine first 4 ingredients in a medium bowl.
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.
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.
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