Cranberry-Nut Rugelach
3
Points®
Total time: 42 min • Prep: 22 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
These flaky, rolled cookies are filled with cranberries and nuts. Serve warm for the best flavor.
Ingredients
Cooking spray
2 spray(s)
Dried cranberries
¼ cup(s), finely chopped (coat knife with cooking spray before chopping to prevent sticking)
Walnuts (unsalted, dry roasted or raw, no sugar added)
¼ cup(s), finely chopped
Sugar
1 Tbsp, granulated
All-purpose flour
1 Tbsp
Reduced fat crescent roll dough
8 oz
Powdered sugar (confectioner's)
1 Tbsp
Instructions
1
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
2
To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
3
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.
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.
7
Serving size: 1 cookie.
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