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
RUGELACH
Steps:
- Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.
CRANBERRY-PECAN RUGELACH
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.
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