Quick Pecan Rugelach

{Adapted from My Fabulous Recipes – my previous blog} These little puff pastry cookies are amazing! Not only they are beautiful to look at but also taste pretty good. Simple ingredients. Great results. My family loves strawberry jam, but you can use other jams such as raspberry, blackberry, or apricot. I used pecans but you can use other kinds of nuts, if you’d like, such as walnut. My husband is allergic to walnuts like a lot of other people. We all loved the unique flavor of pecans, though. I think these would be perfect as an appetizer or a dessert for holidays! So easy and quick to make and hassle-free! :)

Quick Pecan Rugelach

Ingredients:

1 frozen puff pastry sheet, thawed
1/2 cup confectioners’ sugar
2 tablespoons strawberry jam
1/4 cup pecans, finely chopepd

Directions:

Arrange a large piece of plastic wrap on the counter. Using a rolling pin, roll out the puff pastry on the plastic into a 10×13 inch rectangle. (Make sure to thaw the pastry before rolling it out) While rolling, sprinkle the top and bottom often and generously with the confectioners’ sugar to prevent sticking (you won’t use it all). Using a big spoon or spatula, spread jam evenly over the dough to within 1/4 inch of the edges.

Cut the dough in half lengthwise to have two 5×13-inch rectangles.

Starting on one long side and using the plastic as a guide, roll up the dough. Pinch the seam to the roll so it sticks together. Repeat with the remaining dough. Wrap the rolls and refrigerate until firm (for faster chilling, pop the wrapped rolls in the freezer.)

Position a rack in the center of the oven and heat the oven to 375 degrees F. Line a large cookie sheet with a parchment paper. Arrange the rolls, seam side down on a cutting board and cut them into 1 1/2 inch slices. Then arrange them on the prepared cookie sheet about 1 inch apart.

Prepare pecans by chopping them finely.

Brush the tops with a little water and sprinkle with the chopped pecans.

Bake until deep golden brown, 23-25 minutes. Set on a rack to cool completely. (You can expect some of the jam to leak out). Serve immediately or cover and store at room temperature.

Aren’t these so pretty? They sure taste good, too!