Ingredients for Almond Toffee Rugelach
- 1 (14 1/2 ounce) package refrigerated pie crusts
- 1 (7 ounce) tube almond paste
- 1 teaspoon ground cinnamon
- 1 cup packed brown sugar
- 1 cup english toffee bits
- Egg
- 1 cup softened butter
- 1 tablespoon almond extract
- 1 cup chopped slivered almonds
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How to Make Almond Toffee Rugelach
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unroll the pie crusts onto a lightly floured surface. Using a rolling pin, lightly roll each crust to a 12-inch circle. Cut each circle in half then into 6 equal triangles.
- In a medium bowl, combine the softened butter, brown sugar, and almond extract. Mix until well combined.
- Spread a thin layer of the butter mixture over each triangle, leaving a small border at the base.
- Sprinkle the chopped toffee bits and slivered almonds evenly over the butter mixture.
- Starting from the wide end of each triangle, tightly roll towards the point. Curve the rolled dough into a crescent shape.
- Place the rugelach onto the prepared baking sheet, leaving a little space between each one.
- Bake for 20-25 minutes, or until the edges are golden brown and the pastry is cooked through. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious homemade Almond Toffee Rugelach!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
19g
Fat
8g
Carbs
3g
