Ingredients of Cranberry-Nut Rugalach

• 2 spray(s) cooking spray   
• 1/4 cup(s) dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)   
• 1/4 cup(s) walnut(s), finely chopped   
• 1 Tbsp sugar, granulated   
• 1 Tbsp all-purpose flour   
• 8 oz reduced fat crescent roll dough   
• 1 Tbsp powdered sugar   

Instructions

• Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
• To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
• Sprinkle flour on a dry surface; roll out dough into an 11-inch square. Separate dough along perforations into 8 triangles. Cut each triangle in half lengthwise, making 16 long triangles.
• Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
• Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.
• Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach.
• Serving size: 1 cookie.

Notes

• These cookies taste best served warm. To reheat, place cookies in a preheated 325°F oven for 5 minutes. Do not microwave – it will toughen the dough.