Cranberry Pecan Rugelach

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs 25 mins Cook Time: 15 mins

Ingredients

• 8 ounces unsalted butter (at room temperature)
• 8 ounces cream cheese
• 2 cups all-purpose flour or 2 cups pastry flour
• 1/2 cup dried cranberries (craisins)
• 1 cup lightly toasted chopped pecans
• 1 cup light brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons melted butter
• 1 egg, mixed with
• 2 tablespoons water, to make a wash

Recipe

• 1 with electric mixer (beater), cream together butter and cream cheese.
• 2 with mixer on low, gradually add in flour.
• 3 form into 3 squat disks.
• 4 wrap and refrigerate for 2 hours or overnight.
• 5 preheat oven to 350 degrees.
• 6 in a small saucepan, cover the cranberries with water and bring to a boil.
• 7 remove from heat and let cool.
• 8 drain.
• 9 in a small bowl, combine pecans, brown sugar and cinnamon.
• 10 roll dough into a 10-inch circles.
• 11 paint with the melted butter.
• 12 sprinkle with the sugar/nut mixture and cranberries.
• 13 with a pizza wheel, cut into 12 wedges.
• 14 roll up the wedges and line them up on a parchment lined or nonstick cookie sheet.
• 15 paint the rugelach with the egg wash.
• 16 bake for 15 minutes or set and light golden.