Photo of Cranberry-Nut Rugalach by WW

Cranberry-Nut Rugalach

PersonalPoints™ per serving
Total Time
27 min
12 min
15 min
There’s just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious!


Dried cranberries

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

Chopped walnuts

¼ tbsp(s), finely


1 tbsp(s)

Reduced fat crescent roll dough

8 oz, 1 tube (8 count)

All-purpose flour

1 tbsp(s)

Powdered sugar (icing sugar)

1 tbsp(s)


  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.)