Loosely based on rugalach, these cookies feature store-bought pie dough wrapped around apricot jam and chopped pecans for a sweet and nutty treat.
| Level: | Easy |
Instructions
- 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.
Reviews
if anyone has rated more than a one then you have never tasted rugalach..the real stuff…this is awefull!!,,
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.
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!