Rugelach can often taste too dry, undermining the point of eating a treat. Not so with crescent rolls, which bake up pillowy and flaky no matter what. Inside is a brandy- and pepper-spiked raisin jam. Spread inside a crescent roll, you’ve got something both sophisticated and delicious. Serving to all ages? The alcohol in the brandy cooks off when you reduce the jam on the stove. Once you’ve got the hang of this jam, try it as a layer between yellow cakes or served alongside scones.
1 (12-oz.) pkg. raisins, chopped (about 2 cups)
1½ cups (12 oz.) brandy (such as Armagnac)
¼ cup granulated sugar
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 teaspoon sherry vinegar
3 (8-oz.) cans refrigerated crescent rolls
How to Make It
Preheat oven to 350°F. Bring raisins, brandy, sugar, salt, and pepper to a boil in a small saucepan over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid is almost completely absorbed, about 40 minutes. Remove from heat, and stir in sherry vinegar. Process mixture in a food processor until smooth, about 5 seconds. Cool completely. Spread 1½ teaspoons jam on each crescent roll, and roll up wide end to pointed tip. Place on a baking sheet lined with parchment paper, and bake in preheated oven until golden, about 14 minutes. Cool 2 minutes before serving.
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