Cranberry-Pecan Rugelach
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
With electric mixer (beater), cream together butter and cream cheese
2
With mixer on low, gradually add in flour
3
Form into 3 squat disks
4
Wrap and refrigerate for 2 hours or overnight
5
Preheat oven to 350 degrees
6
In a small saucepan, cover the cranberries with water and bring to a boil
7
Remove from heat and let cool
8
Drain
9
In a small bowl, combine pecans, brown sugar and cinnamon
10
Roll dough into a 10-inch circles
11
Paint with the melted butter
12
Sprinkle with the sugar/nut mixture and cranberries
13
With a pizza wheel, cut into 12 wedges
14
Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet
15
Paint the rugelach with the egg wash
16
Bake for 15 minutes or set and light golden