Recipe by Mary Scheffert
This is a recipe I came up with on a whim while trying to find a way to use refrigerated pre-rolled pie crusts that I had on hand, and didn't want to waste. Although not as rich a dough as traditional rugelach, these are delicious, and they came out even better than I expected!
Top Review by Stir crazy
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.
- 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 See How It's Made
- 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.