Easiest Rugelach EverEasiest Rugelach Ever

Step 1

Pre-heat the oven to 400 degrees; line 2 baking sheets with parchment or Silpats. If using parchment spray with Pam for the raspberry rugelach, for easiest removal.

Step 2

Unroll one of the pie crusts on a cutting board. Use an angled spatula to spread with the preserves and cut into 16 wedges (do a better job than I did, please!). Working from the wide end of each wedge, roll up toward the point and place - point side down - on your baking sheet. Brush with some of the beaten egg, sprinkle with a bit of raw sugar and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.

Step 3

Meanwhile make the rest of the rugelach: unroll your second pie crust. In a small bowl mix the tahini, coffee concentrate and cardamom. Spread on the pie crust and top with the chopped white chocolate. Cut into 16 wedges and roll as above. Place on your second baking sheet, brush with some of the beaten egg and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.

Step 4

Store in an airtight container at room temperature for 3 days; freeze for longer storage.

Step 5

Pre-heat the oven to 400 degrees; line 2 baking sheets with parchment or Silpats. If using parchment spray with Pam for the raspberry rugelach, for easiest removal.

Step 6

Unroll one of the pie crusts on a cutting board. Use an angled spatula to spread with the preserves and cut into 16 wedges (do a better job than I did, please!). Working from the wide end of each wedge, roll up toward the point and place - point side down - on your baking sheet. Brush with some of the beaten egg, sprinkle with a bit of raw sugar and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.

Step 7

Meanwhile make the rest of the rugelach: unroll your second pie crust. In a small bowl mix the tahini, coffee concentrate and cardamom. Spread on the pie crust and top with the chopped white chocolate. Cut into 16 wedges and roll as above. Place on your second baking sheet, brush with some of the beaten egg and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.

Step 8

Store in an airtight container at room temperature for 3 days; freeze for longer storage.