Easy Rugelach

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

By The Editors

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"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
Confectioner's 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 three triangles, starting from the center. (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 confectioner's sugar and serve.

Makes 12 rugelach


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