[DRAFT]
Save Recipe Print
Short-Cut Sparkly Rugelach
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
16 Servings
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
16 Servings

Ingredients

Directions

1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper.

2. Spread the preserves all over the crust. In a small bowl, combine the cinnamon and 2 tablespoons blue sugar. Sprinkle all over the preserves. Cut the crust into 16 even wedges, then roll the wedges from the wide end to the tip. Transfer to the prepared sheet, tip side down. Brush the tops with milk, then sprinkle with the remaining teaspoon blue sugar.

4. Bake until golden on top and cooked through in the center, about 25 minutes. Immediately transfer to a wire rack and cool completely.

Tip: The rugelach can keep in an airtight container for up to 3 days.

Categories:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Rugelach

Recipe courtesy of Ina Garten

Short-Cut Churros

Recipe courtesy of Giada De Laurentiis

Rugelach

Recipe courtesy of Haley Miller

Rugelach

Recipe courtesy of Ina Garten

Rugelach

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories