Recipe courtesy of Wayne Harley Brachman
Cranberry-Pecan Rugelach
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 144
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 27
- Sodium
- 27
- Total: 2 hr 40 min
- Prep: 2 hr 25 min
- Cook: 15 min
Ingredients
Cream Cheese Dough:
8 ounces (2 sticks) unsalted butter (at room temperature)
8 ounces cream cheese
2 cups all purpose or pastry flour
Filling:
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
Directions
- 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.
- 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.