Rugalach

Submitted By The Sensible Cook
AVERAGE RATING: 4 votes / 4.5 Stars

½ cup raisins

1/3 cup walnuts, chopped

1 Tbsp sugar

1 tsp cinnamon

1 refrigerated rollout pie crust

 

Preheat oven to 325°. Combine the raisins, walnuts, sugar, and cinnamon in a food processor and pulse just until walnuts are finely chopped. Set aside.

 

Roll out the pie crust and cut into 16 equal wedges. Spread the nut mixture evenly over the piecrust and press down gently to slightly push the walnut mixture into the dough. Roll up each wedge starting from the big end and rolling to the small end. Place each rolled cookie on a non-stick cookie sheet point side down. Bake for 8 to 10 minutes or until golden brown.

 

Makes 16 cookies, each cookie has 92 calories, 5g fat, 11g carbohydrate, 1g protein, 0g fiber       

 

 

 

 

 

 

 

 

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