Almond Toffee Rugelach Recipe

Ingredients for Almond Toffee Rugelach

• 2 (14.1 ounce) packages refrigerated pie crusts
• Almond Paste
• Ground Cinnamon
• Sugar
• English Toffee Bits
• Egg

How to Make Almond Toffee Rugelach

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 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.
3. In a medium bowl, combine the softened butter, brown sugar, and almond extract. Mix until well combined.
4. Spread a thin layer of the butter mixture over each triangle, leaving a small border at the base.
5. Sprinkle the chopped toffee bits and slivered almonds evenly over the butter mixture.
6. Starting from the wide end of each triangle, tightly roll towards the point. Curve the rolled dough into a crescent shape.
7. Place the rugelach onto the prepared baking sheet, leaving a little space between each one.
8. 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.
9. Enjoy your delicious homemade Almond Toffee Rugelach!