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Rugelach: Cranberry Chocolate Pecan Rugelach

Source of Recipe

Adapted from Bon Appetit


List of Ingredients

For dough:
1 cup unsalted butter, room temperature
8-oz. (1 package) cream cheese, room temperature
1/2 cup sugar
2 3/4 cups all purpose flour
1 tsp salt

For filling:
3/4 cup sugar
1/2 cup dried cranberries
1/2 cup chocolate chips
1/2 cup unsalted pecans (raw or lightly toasted)
1/2 cup unsalted butter, melted and cooled

1 large egg, beaten lightly
coarse sugar, for sprinkling




Recipe

For filling:
Mix sugar, cranberries, pecans, chocolate chips and butter in the bowl of a food processor and blend until spreadable and fairly smooth.

Assembly:
Preheat oven to 350F. Line a baking sheet with parchment paper.
Working with one disk of dough at a time, roll into an 8-inch round on a lightly floured surface. Spread the round of dough with 3-4 tbsp of filling, spreading it in a thin, even layer to the edges of the dough. Use a pizza cutter and cut each round into 8 “slices.” Working from the outside edge, roll in towards the point, then place the cookies tip-point-down onto the baking sheet. Curve slightly into crescents. When the whole tray is filled, brush each lightly with the beaten egg and sprinkle with coarse sugar (regular sugar can substitute).
Bake about 20 minutes, until light golden.
Transfer cookies to wire racks to cool completely and repeat with remaining dough.
Store in an airtight container.
Makes 64 cookies.

(Bon Appetit said that these will keep for 1 week in an airtight container and can be frozen for 1 month.)