Recipe(tried): Raspberry Rugelach

Nonstick cooking spray
1 pkg. (17 oz.) frozen puff pastry (2 sheets), thawed to room temperature
1 c. raspberry jam
1/2 cup chopped almonds or walnuts
1/2 c. semi-sweet chocolate mini-chips
1 large egg, lightly beaten
2 T. cinnamon sugar mixture

Preheat oven to 400. Line two baking sheets with aluminum foil. Grease with non-stick cooking spray.

Unfold one pastry sheet. Place on lightly floured board or pastry cloth. Roll into 12" x 11" rectangle. Spread with half the jam; sprinkle with half each nuts and chocolate bits. Cut in half lenthwise; cut crosswise in thirds. Cut each small rectangle diagonally in half. Roll up triangles, starting with shorter side.

Place triangles, seam side down, on prepared baking sheets. Brush each with egg; sprinkle with cinnamon sugar. Repeat with second pastry sheet and remaining ingredients. Bake 10 minutes until crisp and golden.

Makes 24 rugelach.

Note: I have made these twice in the last few weeks. Learn from my mistakes! I didn't think the fillings (jam, nuts and chips) "looked" like enough so I added a bit more. WRONG! They were too gooey and the dough didn't cook through! Also, be very careful to place them seam side down (even press a little) or else they'll unwind. Not pretty! Also be sure and chop your nuts in a food processor or min-grinder and get them real fine. Chunks don't work!

My second batch -- made carefully according to directions were picture perfect. It may be my oven, but they took a bit more than 10 minutes to get brown. They are really delicious and do not look as easy to make as they really are!

Good luck Anita!