| Total: | 2 hr 40 min |
| Prep: | 2 hr 25 min |
| Cook: | 15 min |
| Yield: | 3 dozen |
Ingredients
- 8 ounces (2 sticks) unsalted butter (at room temperature)
- 8 ounces cream cheese
- 2 cups all purpose or 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
Instructions
- 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
| Serving Size | 1 of 36 servings |
| Calories | 144 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 27 mg |
| Sodium | 27 mg |
Reviews
I have been making this recipe for Christmas since 2001. Everyone that sinks their teeth into these lives them.
Only one slight tweak I make and that is to chop the craisins a little so they don’t fall out when rolling them. Just a personal preference of mine. You will not regret making these!
Only one slight tweak I make and that is to chop the craisins a little so they don’t fall out when rolling them. Just a personal preference of mine. You will not regret making these!
the best, making them for years. i prep them and then freeze and bake when I’m ready to nosh!!!
Lovely pastry and the cranberries add a nice tartness. After first trying on my usual wooden pastry board, I rolled out the dough on a cold marble slab and that made the dough easier to handle.
Excellent! I did have to bake about19 mn.,but otherwise this recipe is fantastic!
These were good, but not enough to make again. I also had to bake mine for 19 minutes.
This is just like my Bubbe’s recipe and I have used this Wayne’s for years. The print out is easier to read than the card she wrote out for me many years ago. I also make some with mini dark chocolate chips and some with raisins. I also sprinkle a little bit of the cinnamon sugar over the egg wash. Two years ago I made 36 dozen for my grandson’s Bris and now all the family wants them every time a baby boy is born in the family!
This has become a family classic holiday cookie since I first received it as part of the 12 days of Cookies a couple of years ago. My family raves and looks forward to it every holiday season. Lots of preparation, but well worth the effort.
One note, do not be bothered by the imperfect look of some of the cookies, that is part of the charm.