Recipe courtesy of Wayne Harley Brachman
Cranberry-Pecan Rugelach
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.

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