Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Rugelach
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 16 rugelach
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 76
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 60 mg
This rugelach recipe comes together quickly by using prepared pie dough and jam. Simply spread some jam on a round of dough, cut into thin wedges, roll up, sprinkle with decorative colorful sugar and bake. In a few minutes, you have a delicious batch of rugelach!
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 16 rugelach
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 76
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 60 mg
Ingredients
Directions
- Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Sprinkle blue and white coarse sugar on a work surface. Unroll the pie crust onto the sugar and press into the sugar.
- Spread the dough evenly with the jam. Cut into 16 wedges. Roll up each wedge, starting at the end opposite the pointy tip. Arrange on the baking sheet, pointy-tip down.
- Bake until the wedges are golden, 20 to 25 minutes. Transfer the pan to a rack to cool completely.
