Cranberry-Nut Rugalach

Larger Image
Weight Watchers Recipe

2PointsPlus Value
Track
Prep time: 12 min
Cook time: 15 min
Other time: 0 min
Serves: 16
There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.
Recipe
Read All Reviews (38)
Ingredients
2 spray(s) cooking spray  
1/4 cup(s) dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)  
1/4 cup(s) walnut(s), finely chopped  
1 Tbsp sugar, granulated  
1 Tbsp all purpose flour  
8 oz reduced fat crescent roll dough  
1 Tbsp powdered sugar  
Instructions
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.

Sprinkle flour on a dry surface; roll out dough into an 11-inch square. Separate dough along perforations into 8 triangles. Cut each triangle in half lengthwise, making 16 long triangles.

Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.

Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving.
Notes
These cookies taste best served warm. To reheat, place cookies in a preheated 325°F oven for 5 minutes. Do not microwave – it will toughen the dough.