What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Easy Apricot Rugelach
- add review
- #87374
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 tablespoons granulated sugar, divided
1 package (15 ounce size) refrigerated pie crusts
1/4 cup apricot jam
directions
Sprinkle the work surface with 1 tablespoon of the sugar.
Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness.
Spread half the jam evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tablespoon of the sugar.
Using a knife, trim the uneven ends, about 1" on each side. Cut the roll into 3/4" thick slices.
Place them, sugared side up, on a baking sheet lined with parchment paper, spacing them 2" apart. Repeat with the remaining ingredients.
Bake at 400 degrees F until golden, 22 - 25 minutes.
Let cool for 5 minutes. Transfer to a wire rack.
added by
granny2
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments