Raspberry-Walnut Rugelach

Photo: Mary Ellen Bartley

 The perfect bite-size treat, these charming crescent-shaped cookie rolls—made with ready-to-use pie crust for quick preparation—encase a nutty filling made with raspberry jam, cinnamon and cream cheese.

• Active Time: 10 minutes
• Total Time: 35 minutes

Recipe Ingredients

• 1/2 cup walnuts or pecans finely chopped
• 1/4 cup sugar
• 1 Tbsp raspberry jam
• 1/2 tsp cinnamon
• 1 refrigerated ready-to-use packaged pie crust (from a 15-oz box)
• 3 Tbsp whipped cream cheese

Recipe Preparation

1. Heat oven to 375°F. You'll need a baking sheet lined with nonstick foil. 2. Combine walnuts, sugar, jam and cinnamon in medium bowl. On a lightly floured surface, unroll pie crust; spread evenly with cream cheese. Sprinkle walnut mixture on top. 3. Using a pizza cutter, divide circle into 16 wedges. Starting at curved side of each slice, roll into a crescent shape. Place on prepared baking sheet. Bake 20 to 25 minutes until golden brown. http://www.womansday.com/Recipes/Raspberry-Walnut-Rugelach