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Photo of Cranberry-nut rugalach by WW

Cranberry-nut rugalach

3
3
3
SmartPoints® value per serving
Total Time
27 min
Prep
12 min
Cook
15 min
Serves
16
Difficulty
Easy
There’s just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious!

Ingredients

Dried cranberries

¼ cup(s), finely chopped, sweetened, (coat knife with cooking spray before chopping to prevent sticking)

Chopped walnuts

¼ tbsp(s), finely

Sugar

1 tbsp(s)

Reduced fat crescent roll dough

8 oz, 1 tube (8 count)

White all-purpose flour

1 tbsp(s)

Powdered sugar (icing sugar)

1 tbsp(s)

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 confectioners’ 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.)

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