GIANT RUGELACH (i.e. RUGALA)

Not the giant rugelach, 'cuz no image available on Angel Food's site.

My entries.

On our trip to Angel Food Bakery on Wednesday, I spied giant rugelach and... my knees became weak. I made note and used the leftover pie crust pastry to try my hand at re-creation. Mine aren't as large--I'll work on that--but I'm in heaven, anyway.

I used Martha Stewart's Pâte Brisée leftover pie dough, and rolled it thin.

1. Generously cover surface with apricot fruit spread.
2. Roll up short ends and cut to 3" width.
3. Dip ends in cinnamon and sugar.
4. Bake at 400 degrees until well browned.

It sounds like Angel Food adds raisins and nuts, but I didn't this time. Maybe next time.