May 6, 2006 | Episode 18
Using refrigerated piecrust trims more than an hour from this recipe.
Real Simple Television Productions Inc.
Hands-On Time: 15 minutes
Total Time: 45 minutes
Makes about 12 rugelach
1 teaspoon ground cinnamon
1 15-ounce package refrigerated piecrust
1/3 cup apricot jam
1/3 cup chopped walnuts
1/3 cup raisins
Heat oven to 400° F. Line a baking sheet with parchment paper.
Sprinkle the work surface with 1 tablespoon of the sugar and 1/2
teaspoon of the cinnamon. Unfold 1 of the piecrusts and place it on the
sugar and cinnamon. Roll to an even thickness. Spread half the jam
evenly over the crust. Sprinkle with half the nuts and half the
raisins. Starting at one end of the dough, roll it tightly into a log.
Sprinkle the top of the log with 1/2 tablespoon of the remaining sugar.
Using a knife, trim 1 inch on each end. Cut
the roll into 3/4-inch-thick slices. Place the slices, sugared-side up,
on the baking sheet, spacing them 2 inches apart. Repeat with the
remaining ingredients. Bake until golden, 22 to 25 minutes. Let cool
for 5 minutes. Transfer to a wire rack.
Tip: Roll the rugelach the
day before, cover tightly with plastic wrap, and refrigerate. Slice and
bake the day you’re serving them.