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Cranberry Pecan Rugelach




Source of Recipe


foodtv.com






List of Ingredients



• CREAM CHEESE DOUGH:
  
• 8 oz (2 sticks) unsalted butter (at room temperature)
  
• 8 oz cream cheese
  
• 2 cups all--purpose flour or pastry flour
  
• FILLING:
  
• 1/2 cup dried cranberries (craisins)
  
• 1 cup lightly toasted, chopped pecans
  
• 1 cup light brown sugar
  
• 1 tsp ground cinnamon
  
• 3 T melted butter
  
• 1 egg mixed with 2 T water to make a wash
  






Instructions



1. For Dough: With electric mixer, cream together butter and cream cheese. With mixer on low, gradually add flour. Form in 3 squat disks. Wrap and refrigerate for 2 hours or overnight.
   
2. 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.
   
3. Roll dough into a 10" circle. 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.
   
4. Bake for 15 minutes or set and light golden.
   






Final Comments


Yield: 3 dozen