Cinnamon Pecan Rugelach
Buttery, flaky crescent pastries filled with a delightful pecan and cinnamon mixture, perfect for holiday gatherings or cozy coffee breaks.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Room temperature
- 8 oz cream cheese, softened Full-fat for best results
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling Ingredients
- 1 cup chopped pecans, toasted Toast for extra flavor
- 1/2 cup brown sugar, packed Dark brown sugar for deeper flavor
- 2 teaspoons ground cinnamon
- 1/4 cup granulated sugar, for sprinkling
For Egg Wash
- 1 large egg, beaten
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.
- In a large bowl, cream the softened butter and cream cheese together until smooth and uniform.
- Gradually add the flour and salt, mixing until a soft dough forms. The dough should be cohesive and slightly tacky.
- Divide the dough into 4 equal portions. Shape each into a flat disk, wrap in plastic, and chill for at least 1 hour.
- While the dough chills, combine the chopped pecans, brown sugar, and cinnamon in a bowl.
Assembling
- On a lightly floured surface, roll one chilled disk into a thin circle (about 9-10 inches). Keep the other disks chilled until ready.
- Sprinkle a quarter of the pecan mixture evenly over the dough, leaving a small border at the edge.
- Slice the circle into 12 wedges using a bench scraper or pizza cutter.
- Starting at the wide edge, roll each wedge tightly toward the tip, forming a crescent.
Baking
- Place the rolled rugelach on the prepared sheet about 1 inch apart.
- Brush each with beaten egg, then lightly sprinkle with granulated sugar.
- Bake for 20-25 minutes, until golden brown and crisp at the edges.
Notes
Toasting pecans enhances flavor. These can be frozen unbaked and baked directly from frozen.