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Cut store-bought pie dough into 16 wedges (like a pizza). Starting from the tip, spread apricot jam over the top two-thirds of each wedge; sprinkle with chopped pecans. Roll from the fat end in to form a crescent shape. Brush with beaten egg and chill 30 minutes. Bake 30 to 35 minutes at 325 degrees.
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Photo: Rugalach Recipe
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By treasure1439
on December 15, 2012
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if anyone has rated more than a one then you have never tasted rugalach..the real stuff...this is awefull!!,,
By Ohio Margaret
Central Ohio
on December 09, 2010
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I was unimpressed. Yes, they are easy and quick. But all I could really taste was the store-bought pie dough. I used plenty of jam. I know that because it leaked out of the cookies while they baked. But I still didn't taste enough of the jam. If you are in a bind and can't get to the store, these would get you through, but I would not go out of my way to make these again. There are better cookies out there to make.
By jessica1467_124...
Riverhead, 72
on December 17, 2009
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These are easy, easy, easy and delicious too! It was easy for my young children to help with. Any preserves or nuts can be used. I love the ease of the pie crust as well. I highly recommed these!
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