Almond Toffee Rugelach

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 (15 ounce) box refrigerated pie crusts (such as pillsbury, 2 crusts)
• 1 (8 ounce) can almond paste (such as solo)
• 3 teaspoons ground cinnamon
• 1/4 cup sugar
• 1/2 cup english toffee bits (such as skor)
• 1 egg, slighly beaten with 1 tablespoon of water

Recipe

• 1 remove pie crust sleeves from box, and let sit on counter for 10-15 minutes while you prepare the other ingredients.
• 2 preheat oven to 350°f have two cookie sheets ready, lined with parchment paper.
• 3 in a small bowl, combine the cinnamon & sugar; set aside.
• 4 spoon the almond paste into a microwave-safe bowl. microwave on high for about 10-15 seconds. stir; add 1-2 tablespoons of water and stir again. if paste is still too thick, microwave again for about 10 seconds. stir well & make sure the paste is spreadable, adding a little more water if necessary, but mixture should not be too thin or runny (it should look like thick mashed potatoes).
• 5 on a lightly floured board, unroll one of the pie crusts and roll lightly with a rolling pin to even out the dough.
• 6 spread about half of the almond paste to within about 1/2" of the edge of the dough; sprinkle with the cinnamon sugar, then sprinkle about half of the toffee bits.
• 7 cut the dough into 16 wedges with a pizza cutter (quarter the dough, then cut each quarter in half, and then half again).
• 8 roll up each wedge, starting at the wide end. place cookie, point underneath, on parchment-lined cookie sheet. brush each cookie with egg wash & sprinkle with cinnamon sugar. repeat above steps with the other roll of pie crust dough.
• 9 bake at 350f for 10-15 minutes, or until lightly browned. remove cookies onto a cooling rack to cool completely.