Rugelach

There are plenty of rugelach recipes out there—we’ve got a handful of variations on our site alone. And plenty of folks have family recipes, passed down through the generations. So what makes this version stand apart? Simplicity and ease. For a shortcut that cuts down drastically on prep time, we turned to packaged refrigerated pie crusts, rather than making your own dough. No, it won’t taste exactly the same—but these apricot rugelach bites require a mere 15 minutes hands-on time. They’re ready to eat in under an hour. We used apricot jam, but you could use any flavor your family loves.

0512rugelach
Photo by Maura McEvoy
Rugelach 2.9 125 5 1
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  • Makes about 22 Rugelach
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 104 calories
    • Calories 49 calories from fat
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 113 mg
    • Protein 1 mg
    • Carbohydrate 13 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 4 mg
There are plenty of rugelach recipes out there—we’ve got a handful of variations on our site alone. And plenty of folks have family recipes, passed down through the generations. So what makes this version stand apart? Simplicity and ease. For a shortcut that cuts down drastically on prep time, we turned to packaged refrigerated pie crusts, rather than making your own dough. No, it won’t taste exactly the same—but these apricot rugelach bites require a mere 15 minutes hands-on time. They’re ready to eat in under an hour. We used apricot jam, but you could use any flavor your family loves.

Ingredients

  1. Check 3 tablespoons granulated sugar
  2. Check 1 15-ounce package refrigerated piecrusts (such as Pillsbury)
  3. Check cup apricot jam

Directions

  1. Heat oven to 400° F.
  2. Sprinkle the work surface with 1 tablespoon of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly and thinly over the crust. Roll the dough tightly and sprinkle with about ½ tablespoon of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).
  3. Cut the roll into ¾-inch-thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.
  4. Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack.