RASPBERRY ALMOND RUGELACH

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Raspberry Almond Rugelach image

Make and share this Raspberry Almond Rugelach recipe from Food.com.

Provided by Wendys Kitchen

Categories     Breakfast

Time 30m

Yield 16 cookies

Number Of Ingredients 5

1/2 cup raspberry jam
2 sheets frozen puff pastry, thawed
1 cup sliced almonds
1 egg, beaten with
1 tablespoon milk

Steps:

  • Spread jam evenly over pastry.
  • Sprinkle with almonds.
  • Roll up like a swiss roll.
  • Cut each roll into 8 equal portions.
  • Place each on a greased paper-lined baking tray 5cm apart.
  • Brush with egg/milk mixture.
  • Bake in 180 Degrees C oven for 25 - 30 minutes.
  • Other variations instead of jam:.
  • 1/2 cup chocolate spread (nutella) sprinkle with grated chcolate and chopped nuts.

Nutrition Facts : Calories 235.1, Fat 14.9, SaturatedFat 3.3, Cholesterol 13.3, Sodium 84.4, Carbohydrate 21.9, Fiber 1.2, Sugar 5.4, Protein 3.9

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