Recipe courtesy of Wayne Harley Brachman

Cranberry-Pecan Rugelach

Save Recipe
  • Total: 2 hr 40 min
  • Prep: 2 hr 25 min
  • Cook: 15 min
  • Yield: 3 dozen
Share This Recipe


Cream Cheese Dough: 

8 ounces (2 sticks) unsalted butter (at room temperature)

8 ounces cream cheese

2 cups all purpose or pastry flour


1/2 cup dried cranberries (craisins)

1 cup lightly toasted, chopped pecans

1 cup light brown sugar

1 teaspoon ground cinnamon

3 tablespoons melted butter

1 egg mixed with 2 tablespoons water to make a wash


  1. With electric mixer (beater), cream together butter and cream cheese. With mixer on low, gradually add in flour. Form into 3 squat disks. Wrap and refrigerate for 2 hours or overnight.
  2. Preheat oven to 350 degrees. In a small saucepan, cover the cranberries with water and bring to a boil. Remove from heat and let cool. Drain. In a small bowl, combine pecans, brown sugar and cinnamon. Roll dough into a 10-inch circles. Paint with the melted butter. Sprinkle with the sugar/nut mixture and cranberries. With a pizza wheel, cut into 12 wedges. Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet. Paint the rugelach with the egg wash. Bake for 15 minutes or set and light golden.


Perfect Cranberry Sauce

Oatmeal Cranberry Cookies

Cranberry Orange Scones

🤤 More Drool-Worthy Recipes