Cranberry-Nut Rugalach


POINTS® Value |  2
Servings | 16
Preparation Time | 12 min
Cooking Time | 15 min
Level of Difficulty | Easy

There’s just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.


1 sprays cooking spray
1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
1/4 cup walnut halves, finely chopped
1 Tbsp sugar, granulated
8 oz Pillsbury Reduced-Fat Crescent(s), or similar product
1 Tbsp all-purpose flour
1 Tbsp powdered sugar

Instructions


1. Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
2. Combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
3. Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles.
4. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
5. Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.
6. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)