Easy Breezy Rugelach

Ahhh…Rugelach…these are little Jewish cookies often made during the holidays.  They’re traditionally filled with jams and fruit (which is super yummy!) but I filled mine with chocolate, cinnamon and sugar (hey, I’m not Jewish, I don’t have to follow the rules).  These are simply delightful.  My version is also soooooo easy to make.  I had originally planned on making something else for my girlfriends one night but that didn’t turn out right, so I had to improvise at the last minute.  I promise, you’ll have all of this stuff on hand.  Super simple!

Packaged refrigerator crust (I love Pillsbury!), at room temperature

1 tablespoon butter, melted

3 tablespoons (or so) sugar

2 tablespoons (or so) cinnamon

1/4 cup (or so) chocolate chips

Powdered sugar for dusting

First, preheat your oven to 375…

…then unroll your pie crust.  Brush butter over the top.  Sprinkle sugar and cinnamon evenly over entire crust.  Top with chocolate chips.

Take a knife and cut the crust like a pizza in 8 wedges.  Roll each wedge from the wide side down to the skinny side.  Place on greased cookie sheet and bake about 15 minutes or until golden brown.  Cool on cookie sheet a couple of minutes and then transfer to wire rack to finish cooling (about another 15 minutes).

Once cooled, dust with powdered sugar.

This Christian girl loves her some Jewish Rugelach.