We use puff pastry to make these simpler rugelach. The filling is strawberry jam mixed with ground almonds in honor of the holiday of Tu B’shvat. Rugelach are small twisted pastries found in abundance around Israel and Jewish bakeries. They come in a variety of flavors so don’t stop at strawberry almond and let us know what combo you like.
Ingredients
Servings 20 mini rugelach
- 1 sheet puff pastry thawed overnight in fridge or on counter for an hour
- Jam of your choice I used strawberry
- ½ cup almond meal 50 g
- 1 egg beaten
- ½ cup finely chopped almonds 50 g
- Powdered sugar for garnish
Nutritional Facts
Nutrition Facts
Simple Strawberry Rugelach
Amount per Serving
Calories
107
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
8
mg
3
%
Sodium
34
mg
1
%
Potassium
37
mg
1
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
0.4
g
0
%
Protein
3
g
6
%
Vitamin A
12
IU
0
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper.
- Lay puff pastry out on counter. Spread a thin layer of jam over top and sprinkle almond powder generously.
- Using a pizza cutter, cut the dough in half lengthwise. Then cut out triangles from each side of the dough.
- Roll into small twists. Place on prepared baking sheet and brush with egg wash. Sprinkle with ground almonds and bake for 20 minutes.
- Dust with powdered sugar and serve.
