Preheat oven to 375 degrees. Line a cookie sheet with a silicone liner or parchment paper. Alternatively, coat it lightly with nonstick cooking spray.

To make filling, combine the cranberries, walnuts, granulated sugar, and fruit spread in a small bowl; set aside.

Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour). Separate along the perforations into 8 triangles. Cut each triangle in half lengthwise, making 16 long triangles.

Spoon a scant teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

Place rolled wedges on prepared cookie sheet, spacing them at least 1 inch apart. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.

Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach.