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Rugelach: Cranberry-Pecan Rugelach

Source of Recipe

Wayne Harley Brachman


List of Ingredients

CREAM CHEESE DOUGH:
8 ounces (2 sticks) unsalted butter (at room temperature)
8 ounces cream cheese
2 cups all purpose or pastry flour

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.

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


Recipe

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.