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Photo: Maura McEvoy
Yield Makes 22 rugelach
This update of the traditional sweet uses flaky piecrust and a filling of apricot jam, cinnamon, and chopped walnuts.


  • 3 tablespoons granulated sugar
  • 1 15-ounce package refrigerated piecrusts (such as Pillsbury)
  • 1 teaspoon ground cinnamon
  • 1/3 cup apricot jam
  • 1/3 cup (2 ounces) chopped walnuts
  • 1/3 cup raisins

Nutrition Information

  • calcium 4.22 mg
  • calories 103.73
  • caloriesfromfat 49 %
  • carbohydrate 12.57 g
  • cholesterol 0 mg
  • fat 5.65 g
  • fiber 0.18 g
  • iron 0.41 mg
  • protein 0.78 mg
  • satfat 0.84 g
  • sodium 112.79 mg

How to Make It

  1. 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 the party.