Cranberry-Pecan Rugelach

Recipe Ingredients

		Cream Cheese Dough
8 oz	227g	Unsalted butter - (2 sticks) - room temperature
8 oz	227g	Cream cheese
2 cups	125g / 4.4oz	All-purpose or pastry flour
		Filling
1/2 cup	46g / 1.6oz	Dried cranberries (craisins)
1 cup	146g / 5.1oz	Lightly-toasted chopped pecans
1 cup	160g / 5.6oz	Light brown sugar
1 teaspoon	5ml	Ground cinnamon
3 tablespoons	45ml	Melted butter
1		Egg - mixed with
2 tablespoons	30ml	Water - to make a wash

Recipe Instructions

Cream Cheese Dough: 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.

Filling: 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 circle. 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.

This recipe yields 3 dozen.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1A29) - from the TV FOOD NETWORK

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