The easiest, quickiest, and sugar-free rugelach

Serves 8.

Pre-heat oven to 350 degrees.

1 box "Pillsbury" refrigerated pie crusts (look in dairy aisle at any supermarket), 2 tablespoons butter, softened, 1/4 cup any fruit sugar-free preserves or jam, 1/2 cup golden raisins, 1/2 cup chopped walnuts or pecans, 1/2 cup shredded coconut, 1 egg.

Lay crusts on flat surface and roll out another inch in circumference. Cut each crust into 8 wedges. Spread evenly with butter.
Spread jam or preserves evenly over butter layer.

Filling: place raisins, coconut and walnuts into food processor and pulse several times.
Sprinkle evenly with mixture. Roll each wedge from the broad edge to the point and place on buttered cookie sheet. Brush lightly with egg wash (1 egg plus 2 tablespoons of water). Bake about 20-25 minutes, until golden brown.

Remove from oven, leaving on pan about 3 minutes before removing to rack to cool completely.