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from "Real Simple® magazine"

To make this recipe in advance, roll the rugelach dough the day before, cover tightly with plastic wrap, and refrigerate. Slice and bake the day of the party.

Hands-on time: 15 minutes
Total time: 55 minutes

Makes 22 pieces
 Real Simple® magazine

3 tablespoons granulated sugar
1 15-ounce package refrigerated piecrusts (such as Pillsbury)
1/4 cup apricot jam

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Heat oven to 400° F. Sprinkle the work surface with 1 tablespoon of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tablespoon of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side). Cut the roll into 3/4-inch-thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients. Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack.
CALORIES 103.73(49% from fat); FAT 5.65g (sat 0.84g); PROTEIN 0.78mg; CHOLESTEROL 0mg; SODIUM 112.79mg; FIBER 0.18g; CARBOHYDRATE 12.57g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Domino Granulated White Sugar - $2.79/ea
  FreshDirect Organic Pie and Quiche Shell - $5.99/ea
 9", 2ct
  Polaner Sugar Free with Fiber Preserves, Apricot - $3.79/ea
Estimated Total:  
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