Your folders
Your folders

Export 7 ingredients for grocery delivery
Step 1
Pre-heat the oven to 400 degrees; line 2 baking sheets with parchment or Silpats. If using parchment spray with Pam for the raspberry rugelach, for easiest removal.
Step 2
Unroll one of the pie crusts on a cutting board. Use an angled spatula to spread with the preserves and cut into 16 wedges (do a better job than I did, please!). Working from the wide end of each wedge, roll up toward the point and place - point side down - on your baking sheet. Brush with some of the beaten egg, sprinkle with a bit of raw sugar and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.
Step 3
Meanwhile make the rest of the rugelach: unroll your second pie crust. In a small bowl mix the tahini, coffee concentrate and cardamom. Spread on the pie crust and top with the chopped white chocolate. Cut into 16 wedges and roll as above. Place on your second baking sheet, brush with some of the beaten egg and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.
Step 4
Store in an airtight container at room temperature for 3 days; freeze for longer storage.
Step 5
Pre-heat the oven to 400 degrees; line 2 baking sheets with parchment or Silpats. If using parchment spray with Pam for the raspberry rugelach, for easiest removal.
Step 6
Unroll one of the pie crusts on a cutting board. Use an angled spatula to spread with the preserves and cut into 16 wedges (do a better job than I did, please!). Working from the wide end of each wedge, roll up toward the point and place - point side down - on your baking sheet. Brush with some of the beaten egg, sprinkle with a bit of raw sugar and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.
Step 7
Meanwhile make the rest of the rugelach: unroll your second pie crust. In a small bowl mix the tahini, coffee concentrate and cardamom. Spread on the pie crust and top with the chopped white chocolate. Cut into 16 wedges and roll as above. Place on your second baking sheet, brush with some of the beaten egg and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.
Step 8
Store in an airtight container at room temperature for 3 days; freeze for longer storage.
Your folders

367 viewsonceuponachef.com
5.0
(34)
25 minutes
Your folders

383 viewsfoodnetwork.com
4.8
(232)
15 minutes
Your folders

291 viewstasteofhome.com
5.0
(3)
25 minutes
Your folders

408 viewstasteofhome.com
5.0
(3)
25 minutes
Your folders

433 viewscooking.nytimes.com
4.0
(427)
Your folders

293 viewsnowfindglutenfree.com
4.0
(42)
20 minutes
Your folders

297 viewspreppykitchen.com
5.0
(1)
25 minutes
Your folders

311 viewssallysbakingaddiction.com
5.0
(16)
30 minutes
Your folders

237 viewsepicurious.com
3.5
(3)
Your folders

210 viewskingarthurbaking.com
4.7
(90)
30 minutes
Your folders

50 viewscookiesandcups.com
4.9
(13)
45 minutes
Your folders
46 viewsthepioneerwoman.com
Your folders

385 viewstastecooking.com
Your folders

227 viewsdelish.com
5.0
(1)
Your folders

223 viewstasteofhome.com
4.3
(3)
20 minutes
Your folders

263 viewsonceuponachef.com
4.5
(24)
20 minutes
Your folders

275 viewsrecipegirl.com
25 minutes
Your folders

351 viewssmittenkitchen.com
Your folders

289 viewslittlebroken.com
5.0
(2)
20 minutes