Mmm: Rugulah recipe

Can you handle a lot of praise and adoration? If not, do not try this recipe. It's a crazy crowd pleaser! With the Jewish holidays fast approaching, thought it was fitting to share a rugulah recipe that's not only phenomenally yummy, but is also easy to make.

Rugulah by the way is a pastry made with different fillings, often chocolate or preserves like apricot or raspberry. The recipe included below, which my mother-in-law S has been making this for years and was kind enough to share (ha, like she had a choice!), is a chocolate one. Once you make this once, consider switching it up with fruit preserves; all delish.

I promise the final product here is way better than TooJays and a slew of other bakeries. Try it and let us know how it goes.

Ingredients
1 box Pillsbury Ready Made Pie Crust (contains two pie crusts)
2 egg yolks
1 tbsp. baking cocoa (I use Hershey's brand)
1/2 cup sugar
melted butter (or I Can't Believe It's Butter spray)
1 bag semi-sweet chocolate chips (feel free to change it up with your preference: milk, dark, combo, etc).
cinnamon
powdered sugar

Directions

Preheat oven to 350; put parchment paper on a cookie sheet

Open and lay out both pie crusts

Spray with butter

Mix 1/2 cup sugar with baking cocoa and sprinkle on both crusts

Sprinkle with cinnamon

Cut each crust into twelfths (use a pizza cutter) and sprinkle with chips*

Roll from fat side (the outside) to center and put each rugulah on cookie sheet

Mix egg yolks with a little water and brush each rugulah
Bake for 20 - 22 minutes
When cooled completely sprinkle with powdered sugar
EAT!

*TAGG tip: when sprinkling the chips, don't put too many near the center; it's hard to roll.