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Cranberry Pecan Rugelach

Cranberry Pecan Rugelach

A soft dough is rolled up with cranberries and pecans to make Cranberry Pecan Rugelach, little crescent-shaped cookies with big flavor.
Servings: 36 cookies
Prep Time: 40 minutes
Cook Time: 45 minutes
chilling time: 1 hour
Total Time: 2 hours 25 minutes

Ingredients

Cream Cheese Dough

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups all purpose flour

Filling

  • 1/2 cup dried cranberries
  • 1 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
  • 1 cup pecans, chopped and lightly toasted
  • 1 large egg , mixed with 2 tablespoons of water to make egg wash

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  • Preheat the oven to 350 degrees.
  • With an electric mixer, beat together the butter and cream cheese. Gradually beat in the flour until combined. Divide the dough into three balls and wrap them in plastic and refrigerate the dough for at least an hour.
  • Put the dried cranberries in a small saucepan and cover with water. Bring the mixture to a boil. Remove the pan from the heat and let it cool. Drain.
  • Chop the pecans and place them on a baking sheet. Toast in the oven for about 6-8 minutes. Remove pecans from the oven and let cool. In a small bowl, combine the toasted pecans, brown sugar and cinnamon.
  • Roll each ball of dough on a floured surface into a 10-inch circle. Paint the circles with melted butter. Sprinkle evenly with the pecan mixture and cranberries. Using a pizza wheel, cut each circle into 12 wedges. Roll up each wedge working from the outside edge to the center of the circle.
    Cranberry Pecan Rugelach
  • Place the cookies on a cookie sheet lined with parchment paper. Paint the rugelach with the egg wash and bake for 15-16 minutes at 350 degrees until lightly golden.
    Cranberry Pecan Rugelach
  • Remove the rugelach from the oven and cool on a wire rack. mix powdered sugar and milk until smooth. Drizzle glaze over the cookies. I added this glaze to the original recipe to give the cookies a glossy finish and a slightly sweeter taste.
    Cranberry Pecan Rugelach

Equipment

  • 2 cookie baking sheets

Nutrition

Calories: 164kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 32mgPotassium: 41mgFiber: 1gSugar: 11gVitamin A: 282IUVitamin C: 0.04mgCalcium: 18mgIron: 0.5mg