Short-Cut Sparkly Rugelach

1. 1

   Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.

2. 2

   Spread the preserves all over the crust.

3. 3

   In a small bowl, combine the cinnamon and 2 tablespoons blue sugar.

4. 4

   Sprinkle all over the preserves.

5. 5

   Cut the crust into 16 even wedges, then roll the wedges from the wide end to the tip.

6. 6

   Transfer to the prepared sheet, tip side down.

7. 7

   Brush the tops with milk, then sprinkle with the remaining teaspoon blue sugar.

8. 8

   Bake until golden on top and cooked through in the center, about 25 minutes.

9. 9

   Immediately transfer to a wire rack and cool completely.

10. 10

    Tip: The rugelach can keep in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.