Mock Rugelach
How to make Mock Rugelach with crescent roll dough -- just for fun, with only six ingredients! (And, to satisfy all of those cinnamon-raisin-y cravings.)
Servings 8 rugelach
Equipment
Ingredients
– for the rugelach
- ½ cup crushed walnuts, pecans, or almonds (see Note)
- ½ cup raisins about 3 oz, or two little 1.5 oz snack boxes
- 1 tablespoon sugar
- 2 teaspoon cinnamon
- 1 can refrigerated crescent roll dough
– to top
- 1 tablespoon butter melted
- ½ teaspoon sugar
Instructions
- Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
- Crush the almonds or other nuts, if not using pre-chopped. (I just threw some almonds in a sandwich baggie, sealed the bag, then used a can of corn to smash them. This can be somewhat cathartic; just be careful not to tear the bag and send nuts flying everywhere…)
- Combine the raisins, nuts, sugar, and cinnamon.
- Separate the crescent dough into eight triangles and arrange them on the prepared baking sheet. Top each evenly with the nut & raisin filling.
- Roll each triangle up gently into a crescent shape, from large end to point. Try to keep as much of the filling in as possible, but some will inevitably spill out. Poke the bigger pieces back into the ends of each crescent.
- Melt the butter. Brush each roll with melted butter, then sprinkle with sugar.
- Bake the mock rugelach at 375 degrees for 13-14 minutes, or until golden brown and cooked through.
Notes
I cooked mine for 15 minutes and they got a little too browned, so start checking yours at about 13. They’d be a little richer with pecans or walnuts, but the almonds I had on hand did the job! Lastly, if you have any jam on hand, you can try spreading a very thin layer onto the dough before adding the nut + raisin filling.