Pecan and Cranberry Rugelach are tender, buttery pastries filled with a sweet-tart combination of dried cranberries, toasted pecans, and warm spices. Rolled into delicate crescents and baked until golden, these bite-sized treats offer a perfect balance of flaky texture and
Pecan and Cranberry Rugelach
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 8 ounces cold cream cheese
- 1 cup cold butter
- 3/4 cup chopped pecans
- 1/3 cup cranberries
- 1/4 cup firmly packed light brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 egg
- White Sparkling Sugar
Instructions
- In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or two forks, cut in cream cheese and butter until mixture forms coarse crumbs. Turn out mixture onto a lightly floured surface and knead until mixture comes together and forms a dough. Divide into 2 discs, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
- Preheat oven to 350°F. Prepare cookie pans with parchment paper.
- For filling, in a medium bowl, stir together pecans, cranberries, brown sugar, cinnamon, and cloves.
- Working with 1 disc of dough at a time, roll the dough into a 13 in. circle on a heavily floured surface. Trim any rough edges and sprinkle with half of the filling mixture. Cut the circle into 16 wedges. Starting from the wide edge of each piece, roll up as if for a croissant. Place on prepared pans 2 in. apart and refrigerate 10 minutes.
- Brush with egg wash and sprinkle with sparkling sugar. Bake 22-25 minutes or until golden brown. Cool on the pans for 5 minutes; remove to a cooling grid to cool completely.
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