Almond Toffee Rugelach
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
32 cookies
- Serves:
- 32
ingredients
- 1 (15 ounce) box refrigerated pie crusts (such as Pillsbury, 2 crusts)
- 1 (8 ounce) can almond paste (such as Solo)
- 3 teaspoons ground cinnamon
- 1⁄4 cup sugar
- 1⁄2 cup English toffee bits (such as Skor)
- 1 egg, slighly beaten with 1 tablespoon of water
directions
- Remove pie crust sleeves from box, and let sit on counter for 10-15 minutes while you prepare the other ingredients.
- Preheat oven to 350°F Have two cookie sheets ready, lined with parchment paper.
- In a small bowl, combine the cinnamon & sugar; set aside.
- Spoon the almond paste into a microwave-safe bowl. Microwave on high for about 10-15 seconds. Stir; add 1-2 tablespoons of water and stir again. If paste is still too thick, microwave again for about 10 seconds. Stir well & make sure the paste is spreadable, adding a little more water if necessary, but mixture should not be too thin or runny (it should look like thick mashed potatoes).
- On a lightly floured board, unroll one of the pie crusts and roll lightly with a rolling pin to even out the dough.
- Spread about half of the almond paste to within about 1/2" of the edge of the dough; sprinkle with the cinnamon sugar, then sprinkle about half of the toffee bits.
- Cut the dough into 16 wedges with a pizza cutter (quarter the dough, then cut each quarter in half, and then half again).
- Roll up each wedge, starting at the wide end. Place cookie, point underneath, on parchment-lined cookie sheet. Brush each cookie with egg wash & sprinkle with cinnamon sugar. Repeat above steps with the other roll of pie crust dough.
- Bake at 350F for 10-15 minutes, or until lightly browned. Remove cookies onto a cooling rack to cool completely.
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Reviews
-
Because we were having so many treats, I cut the dough into 32 wedges for 'little bites'. Brought them to two different family events, and they were a hit! This recipe is a keeper for a Christmas treat. I researched some other Regelach recipes and used the suggestion to substitute marzipan instead of the almond paste, because the paste takes more effort to stir. The second batch I made I added a thin layer of strawberry jam .. although I should have just sprinkled cinnamon without the sugar on the inside .. they were a tad sweet. These would be equally tasty made with just a layer of jam instead of the toffee bits.
Tweaks
-
Because we were having so many treats, I cut the dough into 32 wedges for 'little bites'. Brought them to two different family events, and they were a hit! This recipe is a keeper for a Christmas treat. I researched some other Regelach recipes and used the suggestion to substitute marzipan instead of the almond paste, because the paste takes more effort to stir. The second batch I made I added a thin layer of strawberry jam .. although I should have just sprinkled cinnamon without the sugar on the inside .. they were a tad sweet. These would be equally tasty made with just a layer of jam instead of the toffee bits.
RECIPE SUBMITTED BY
Mary Scheffert
Peoria, IL
I have been a Central Illinois resident all my life.
My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)!
I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery.
Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!