Raisin Jam Rugelach
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.