These flaky, rolled cookies are filled with cranberries and nuts. Serve warm for the best flavor.
- 2 spray(s) cooking spray
- 1/4 cup(s) dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
- 1/4 cup(s) walnut(s), finely chopped
- 1 Tbsp sugar, granulated
- 1 Tbsp all-purpose flour
- 8 oz reduced fat crescent roll dough
- 1 Tbsp powdered sugar
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
Sprinkle flour on a dry surface; roll out dough into an 11-inch square. Separate dough along perforations into 8 triangles. Cut each triangle in half lengthwise, making 16 long triangles.
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.
Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.
Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach.
Serving size: 1 cookie.
- These cookies taste best served warm. To reheat, place cookies in a preheated 325°F oven for 5 minutes. Do not microwave – it will toughen the dough.