Cranberry-Pecan Rugelach

Name: Cranberry-Pecan Rugelach
Prep time: P0Y0M0DT2H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 3 dozen
Cuisine: jewish-cooking
Ingredients: 8 ounces (2 sticks) unsalted butter (at room temperature); 8 ounces cream cheese; 2 cups all purpose or pastry flour; 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

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Total: 2 hr 40 min

Prep: 2 hr 25 min
Cook: 15 min

Yield: 3 dozen

Total: 2 hr 40 min

Prep: 2 hr 25 min
Cook: 15 min

Yield: 3 dozen

Ingredients

Cream Cheese Dough:

8 ounces (2 sticks) unsalted butter (at room temperature)

8 ounces cream cheese

2 cups all purpose or pastry flour

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

Directions

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.
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.