Cranberry Pecan Rugelach
"This is another Wayne Harley Brachman recipe."
- Ready In:
- 2hrs 40mins
- Ingredients:
- 10
- Yields:
-
36 rugelach
ingredients
-
CREAM CHEESE DOUGH
- 8 ounces unsalted butter (at room temperature)
- 8 ounces cream cheese
- 2 cups all-purpose flour or 2 cups 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.
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Reviews
-
I never knew rugelach when I was younger. But I stumbeld onto this recipe, which is PERFECT for Thanksgiving or Christmas snacking. Double the recipe - they go fast! -
The dough was easy to make but really needed to be a bit sweeter. It wasn't as tasty as I had remembered it.
RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
