Cranberry Pecan Rugelach

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“This is another Wayne Harley Brachman recipe.”
2hrs 40mins
36 rugelach

Ingredients Nutrition


  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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