I’m sure after you see Karen’s recipe for Pie Crust Rugelach, you’re going to want to have extra pie crust, you might even defrost some of the holiday leftovers that are sitting in your freezer… maybe you’ll even want throw some together right now just so you can put her family’s clever recipe to use! I know that’s what I wanted to do when I first saw it on her blog Mignardise.

I usually make a crust for both the top and bottom of my pies. I’ll take carbs any way I can get them, but I especially love pie crust. It’s like a cookie in texture, but more like a pastry… what’s there not to love? Karen says her husband uses the ‘trimmings’ to make what they call a ‘rugelach, because it’s kind of like the Jewish pastry made with cream cheese dough and rolled up’.

So how tasty are these? Well, Karen says sometimes she tells a little fib to her guests… she’ll say there wasn’t any pie crust rugelach to begin with :D! So start a new tradition in your home, make Pie Crust Rugelach. If you want to gobble them up before the dinner guests arrive, go ahead, we won’t tell :).