Cranberry Pecan Rugelach
Delight your taste buds with these irresistibly buttery Cranberry Pecan Rugelach, a classic pastry with a festive, nutty twist. Featuring a rich, tender cream cheese dough filled with a delectable blend of tangy dried cranberries, crunchy pecans, warm cinnamon, and sweet brown sugar, these bite-sized treats are bursting with flavor in every flaky crescent. The dough’s buttery, melt-in-your-mouth texture pairs beautifully with the caramelized filling, enhanced by a golden egg-washed crust and a sprinkle of sugar for a touch of sparkle. Perfect for holiday gatherings, tea time, or as a sweet gift, this elegant yet approachable recipe brings a taste of tradition and cheer to your table. Ready in under an hour with simple ingredients, these Cranberry Pecan Rugelach will quickly become your go-to treat for special occasions and everyday indulgence alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter (cold and diced)
- 8 oz Cream cheese (softened)
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.75 cup Dried cranberries (chopped)
- 0.75 cup Pecans (finely chopped)
- 0.5 cup Light brown sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Unsalted butter (melted)
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Granulated sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold diced butter and softened cream cheese to the dry ingredients, then use a pastry cutter or your fingertips to work the mixture until it resembles coarse crumbs.
Form the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
While the dough is chilling, prepare the filling by mixing the chopped dried cranberries, pecans, light brown sugar, and ground cinnamon in a medium bowl.
Once the dough is firm, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle, about 1/8-inch thick.
Brush the surface of the rolled-out dough with 1 tablespoon of melted butter and sprinkle half of the cranberry-pecan mixture evenly over it.
Using a pizza cutter or sharp knife, divide the dough into 16 equal wedges (like slicing a pizza).
Starting at the wide edge of each wedge, roll the pieces toward the pointed tip to form crescent shapes. Place the rolled rugelach seam-side down on the prepared baking sheet.
Repeat the same process with the second disc of dough and the remaining filling.
Brush the tops of the shaped rugelach with beaten egg and sprinkle with granulated sugar.
Bake in the preheated oven for 22-25 minutes, or until the rugelach are golden brown.
Allow the pastries to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 6.4 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 36 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
