Not the giant rugelach, 'cuz no image available on Angel Food's site.
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.
- Generously cover surface with apricot fruit spread.
- Roll up short ends and cut to 3" width.
- Dip ends in cinnamon and sugar.
- Bake at 400 degrees until well browned.