Easy Rugelach

Now you can make the traditional Jewish pastry in 30 minutes or less.

By The Editors

"I picked up this recipe from a cooking class my daughter took in the late ‘80s," says reader Lizzie K. of Flushing, NY. "Over the years, I made a few adjustments of my own. What I like best is how fast it is to prepare." She's not kidding: This quick-and-easy version of the classic pastry takes 20 to 30 minutes from start to finish, since it uses a refrigerated pie crust rather than the traditional cream cheese/sour cream dough. It's a great recipe for kids who want to help, too. They can help prepare the filling and roll everything into croissant shapes.

1 refrigerated roll-out pie crust
1 egg yolk
1/4 cup raisins
2 1/2 tablespoons packed light brown sugar
2 tablespoons finely chopped walnuts
1 teaspoon cinnamon
1/8 teaspoon salt
Confectioners sugar

1. Preheat oven to 400 degrees F. Grease a cookie sheet, or prepare a slipat or parchment paper.

2. Roll out pie crust. Cut into quarters. Cut those quarters into thirds. (There should be 12 slices when you’re finished.) Brush the face-up side with 1/2 the egg yolk.

3. In a small bowl, combine raisins, brown sugar, walnuts, cinnamon, and salt. Spread evenly over pie crust.

4. Starting from the wider end, roll each of the slices into a croissant shape, taking care not to let too much filling spill out. Place each croissant on cookie sheet, and bend edges into a slight curve. Brush each piece of rugelach with remaining egg yolk.

5. Bake 10-12 minutes, or until rugelach is golden brown. Cool on a wire rack. Sprinkle with confectioners sugar and serve.

Makes 12 rugelach


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