Rugelach

Ingredients

• 0.3 cup apricot preserves 
• 3 tablespoons granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.3 cup raisins 
• 15 ounce piecrusts refrigerated (such as Pillsbury)
• 2 ounces walnuts chopped

Equipment

• baking sheet
• baking paper
• oven
• knife
• plastic wrap
• aluminum foil

Directions

1. Heat oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.
2. Sprinkle the work surface with 1 tablespoon of the sugar and 1/2 teaspoon of the cinnamon. Unfold one of the crusts and place it on the sugar.
3. Roll it to an even thickness.
4. Spread half the jam evenly over the crust.
5. Sprinkle with half of the walnuts and half of the raisins.
6. Roll the dough tightly.
7. Sprinkle the top of the log with 1/2 tablespoon of the sugar; repeat. Using a knife, trim the uneven ends (about 1 inch on each side).
8. Cut the rolls into 3/4-inch-thick slices.
9. Place the slices, sugared-side up, on baking sheets, spacing them 2 inches apart.
10. Bake until golden, 22 to 25 minutes.
11. Let cool for 5 minutes.
12. Roll the rugelach the day before, cover tightly with plastic wrap, and refrigerate. Slice and bake the day of the party.