Cranberry Rugelach

This traditional Jewish pastry can be served at a holiday brunch or shared at the end of a festive feast.


1 rolled out, 10" circle of puff pastry
1/4 cup raspberry jam
1/4 cup dried cranberries, chopped
1 egg
turbinado sugar, for sprinkling
Prep Time: 15 min
Total Time: 30 min
Makes: 12 servings


Preheat oven to 375°F convection.

Make an egg wash by beating an egg with 1 tbsp of water.

Spread jam over puff pastry and sprinkle on chopped cranberries. Cut pastry using a knife into 12 equal triangles and starting from the outside, roll one dough triangle inwards until it is a small cylinder. Repeat with remaining triangles.

Brush egg wash over each cookie and sprinkle with turbinado sugar. Place cookies on a parchment-lined cookie sheet, 1-inch apart. Bake for 16 minutes, or until pastry has puffed and golden brown, rotating half way through bake time.