Wednesday, December 5, 2012

Cranberry-Nut Rugala (WW)


1 spray cooking spray    
1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)    
1/4 cup walnuts, finely chopped    
1 Tbsp sugar, granulated    
8 oz reduced-fat crescent roll dough    
1 Tbsp all-purpose flour    
1 Tbsp powdered sugar


Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray. To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside. Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip. Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugala close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugala. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)

Serves 16
WW PointsPlus 2

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