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Cranberry Pecan Rugelach

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“This is another Wayne Harley Brachman recipe.”
READY IN:
2hrs 40mins
YIELD:
36 rugelach
UNITS:
US

Ingredients Nutrition

Directions

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

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