CRANBERRY PECAN RUGELACH
Make and share this Cranberry Pecan Rugelach recipe from Food.com.
Provided by Miss Erin C.
Categories Breads
Time 2h40m
Yield 36 rugelach
Number Of Ingredients 10
Steps:
- With electric mixer (beater), cream together butter and cream cheese.
- With mixer on low, gradually add in flour.
- Form into 3 squat disks.
- Wrap and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees.
- In a small saucepan, cover the cranberries with water and bring to a boil.
- Remove from heat and let cool.
- Drain.
- In a small bowl, combine pecans, brown sugar and cinnamon.
- Roll dough into a 10-inch circles.
- Paint with the melted butter.
- Sprinkle with the sugar/nut mixture and cranberries.
- With a pizza wheel, cut into 12 wedges.
- Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet.
- Paint the rugelach with the egg wash.
- Bake for 15 minutes or set and light golden.
Nutrition Facts : Calories 147.7, Fat 10.7, SaturatedFat 5.5, Cholesterol 28.9, Sodium 30.7, Carbohydrate 12.1, Fiber 0.6, Sugar 6.1, Protein 1.7
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