Makes 32 pieces

Rugelach rules at holiday time, but you’ll want to make ours all year long! Our twist on this traditional Jewish recipe uses purchased pie dough (sold in 2-packs,) which we slather with chocolatey cannabutter spread and crunchy walnuts. The result is a simplified rollup that’s tender, sweet, and delightfully reminiscent of the real thing. Feel free to halve this recipe, then fill the second pastry with cheese and sauce for a savory pizza version.

What you’ll need:

1 (15-oz) package refrigerated ready-to-bake pie crusts*
6 T cannabutter, softened
2/3 c granulated sugar
3 T unsweetened cocoa powder
1 1/2 T ground cinnamon
¼ t table salt
1/3 c mini chocolate morsels
1/3 c toasted walnuts, chopped fine
1 egg beaten with 1 t cream or water
2 T sparkling sugar, for sprinkling

*This recipe uses both crusts!

What to do:

1. Preheat oven to 340°F. Adjust oven rack to the center of the oven. Line 2 sheet pans with parchment paper.

2. In a medium bowl, mix butter, sugar, cocoa powder, cinnamon and salt by hand with a wooden spoon beating until well incorporated (or mix with electric beaters until light and fluffy). Combine chocolate morsels and walnuts in a small bowl.

3. Sprinkle your work surface with a little flour. Carefully unroll one pie crust. Press any broken sections with your fingers. Spread half the butter within 1/4 inch around the edge. Sprinkle with half of the chocolate morsel and walnut mix, pressing the pieces lightly into the dough.

4. Use a knife to cut the dough into quarters. Cut each quarter into 4 wedges for a total of 16 wedges. Beginning at the wide end, roll the wedge of dough tightly into a crescent shape by pinching the center slightly and bending the ends. Repeat steps 3 and 4 with the other crust.

5. Transfer the crescents onto a sheet pan, point side down, about 2 inches apart. Brush egg mixture over the tops of the crescents and sprinkle with sugar.

6. Bake for 25-30 minutes or until the rugelach is golden brown. Remove from sheet pan on to a cooling rack. Enjoy warm.

[https://youtu.be/INHNcLPBr40](https://youtu.be/INHNcLPBr40)

Words of wisdom: Start low, go slow.

*Before using a cannabis infusion in a recipe, taste ¼ t of the infusion with a small bite of food. Assess how you’re feeling after an hour and adjust the potency as needed. Remember: Infusing a whole dish requires careful planning... and mindful math!

Always label your edibles: “Contains cannabis, 21+” – Keep out of the reach of children.