Rugelach (Cinnamon Nut Crescents)
A classic rugelach recipe with a cinnamon, sugar, and nut filling, rolled into crescent shapes and baked until golden. Note: this appears to be the second part of the recipe card — the dough ingredients from the first part are missing.
dessertpastryashkenaziholidayvegetarianbaking
The Original
Processed by Claude
Ingredients
- ●1 scant cup (220ml) sugar
- ●1 cup (240ml) chopped nuts
- ●3½ tsp (20ml) cinnamon
Instructions
- 1
Prepare the sugar mixture: combine 1 scant cup sugar, 1 cup chopped nuts, and 3½ tsp cinnamon.
- 2
Divide the dough into 4 equal parts.
- 3
Use ¼ of the sugar mixture for each part.
- 4
Spread on a board. Roll dough into the shape of a pie (circle) using all of the sugar mixture.
- 5
Cut into 16 wedges and roll up each wedge from the widest part.
- 6
Bake at 350°F (175°C) until light brown.