Introducing the delightful Cranberry Pecan Rugelach recipe, a delightful treat infused with the perfect blend of tart cranberries, crunchy pecans, and a hint of sweetness, making it an ideal dessert or snack option for any occasion! 🍒🌰
Cranberry Pecan Rugelach
- Cook Time: 15 minutes
- Prep Time: 2 hours 25 minutes
- Total Time: 2 hours 40 minutes
- Recipe Category: Breads
- Keywords: Dessert, Fruit, Nuts, Weeknight, < 4 Hours
- Yield: 36 rugelach
Ingredients:
| Quantity | Ingredients |
|---|---|
| 8 oz | Unsalted butter |
| 8 oz | Cream cheese |
| 2 cups | All-purpose flour |
| 1/2 cup | Dried cranberries |
| 1 cup | Pecans |
| 1 cup | Light brown sugar |
| 1 tsp | Ground cinnamon |
| 3 tbsp | Butter (for brushing) |
| 1 | Egg (for egg wash) |
| 2 tbsp | Water |
Instructions:
-
Prepare Dough:
- Using an electric mixer with a beater attachment, cream together the unsalted butter and cream cheese until smooth and well-combined.
- With the mixer on low speed, gradually add in the all-purpose flour until a dough forms.
- Divide the dough into 3 equal portions and shape each portion into a squat disk.
- Wrap the dough disks in plastic wrap and refrigerate for at least 2 hours or overnight to allow the dough to chill and firm up.
-
-
Prepare Filling:
- Preheat your oven to 350 degrees Fahrenheit.
- In a small saucepan, cover the dried cranberries with water and bring them to a boil.
- Remove the saucepan from the heat and let the cranberries cool. Then, drain them and set aside.
- In a separate small bowl, combine the chopped pecans, light brown sugar, and ground cinnamon to create the filling mixture.
-
Assemble and Bake:
- Remove one portion of the chilled dough from the refrigerator.
- On a lightly floured surface, roll out the dough into a 10-inch circle.
- Brush the rolled-out dough with melted butter, ensuring even coverage.
- Sprinkle the sugar/nut mixture evenly over the buttered dough, then distribute the cooled cranberries on top.
- Using a pizza wheel or sharp knife, cut the dough circle into 12 equal wedges.
- Roll up each wedge, starting from the wide end, to create a rugelach shape.
- Place the rugelach on a parchment-lined or nonstick baking sheet, leaving some space between each piece.
- In a small bowl, whisk together the egg and water to create an egg wash.
- Lightly brush the tops of the rugelach with the egg wash to give them a shiny finish.
- Bake the rugelach in the preheated oven for approximately 15 minutes, or until they are set and lightly golden brown.
-
Serve and Enjoy:
- Once baked, allow the Cranberry Pecan Rugelach to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Serve these delicious treats as a delightful dessert or enjoy them as a delightful snack with your favorite hot beverage.
- Store any leftovers in an airtight container at room temperature for up to several days, although they are best enjoyed fresh.
With their buttery, flaky pastry and irresistible filling, these Cranberry Pecan Rugelach are sure to become a favorite among family and friends. So, whip up a batch today and indulge in the deliciousness of homemade rugelach! 🥐✨
