Recipe courtesy of Wayne Harley Brachman

Cranberry-Pecan Rugelach

  • Total: 2 hr 40 min
  • Prep: 2 hr 25 min
  • Cook: 15 min
  • Yield: 3 dozen
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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.
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