I love the idea of this. so simple. There were a few basic things that did not work when I made this. First of all 3/4 inch thick didn't quite work because they fell over while baking. Simple fix, I will just cut them wider next time. Second, the baking time is WAY to long. after 15 minutes the bottoms were burnt to a crisp. I think I will drop the temperature back too for more even cooking if I make this again.
Photo: Maura McEvoy
This update of the traditional sweet uses flaky piecrust and a filling of apricot jam, cinnamon, and chopped walnuts.
Yield: Makes 22 rugelach
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Amount per serving
- Calcium: 4.22mg
- Calories: 103.73
- Calories from fat: 49%
- Carbohydrate: 12.57g
- Cholesterol: 0mg
- Fat: 5.65g
- Fiber: 0.18g
- Iron: 0.41mg
- Protein: 0.78mg
- Saturated fat: 0.84g
- Sodium: 112.79mg
- 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
- 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.
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