RASPBERRY WALNUT RUGELACH Recipe

Ingredients
  • 1/2 cup walnuts or pecans finely chopped
  • 1/4 cup sugar
  • 1 tablespoon raspberry jam
  • 1/2 teaspoon cinnamon
  • 1 refrigerated ready to use pie crust
  • 3 tablespoons whipped cream cheese
Directions
Heat oven to 375°. Line a baking sheet with nonstick foil.

Combine walnuts, sugar, jam and cinnamon in medium bowl. On a lightly floured surface, unroll pie crust; spread evenly with cream cheese. Sprinkle walnut mixture on top.

Using a pizza cutter, divide circle into 16 wedges. Starting at curved side of each slice, roll into a crescent shape. Place on prepared baking sheet. Bake 20 to 25 minutes until golden brown.

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