Rugelach

Below is Mary Jo Stephen's recipe for Rugelach. You can sample her delicious bakegoods with an overnight stay at www.colonelspencerbb.com

3 Tabl. sugar
1 15-ounce Pkg. Refigerated piecrusts

1. Heat oven to 400 degrees

2. Sprinkle the work surface with 1 tabl. of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread 1/2 the filling evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tabl. of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).

3. Cut the roll into 3/4 inch thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.

4. Bake until golden, 22-25 minutes. Let cool for 5 minutes. Transfer to a wire rack.

Cocoa Nut Filling:
1 - 1/2 cups ground walnuts
6 Tabl. sugar
3 Tabl. Hershey's cocoa

Mix in small bowl and then stir in 3 Tabl. milk. Makes about 1 cup filling.

Variation: You can also use 1/3 cup apricot jam (or your favorite)