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Cinnamon Pecan Rugelach

These cinnamon pecan rugelach are a tender cream cheese pastry rolled around spiced pecans, perfect for holiday breakfasts and gatherings.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Jewish
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup unsalted butter, softened Butter should be fully softened for easy creaming.
  • 8 oz cream cheese, softened Cream cheese should be fully softened for easy creaming.
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
For the filling
  • 1 cup chopped pecans Toast for extra flavor, about 5–7 minutes in a dry skillet.
  • 1/2 cup brown sugar, packed Light or dark brown sugar both work.
  • 2 teaspoons ground cinnamon
  • 1/4 cup granulated sugar For sprinkling on top.
  • 1 large egg, beaten For egg wash.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth and fully combined, about 2–3 minutes.
  3. Gradually add the flour and salt, mixing until the mixture comes together into a soft dough.
  4. Divide the dough into two equal disks, wrap each in plastic, and chill for at least 1 hour.
Filling
  1. While the dough chills, mix the chopped pecans, brown sugar, and ground cinnamon in a small bowl to create the filling.
Assembly
  1. On a lightly floured surface, roll one chilled disk into a thin circle about 1/8-inch thick.
  2. Sprinkle a quarter of the pecan mixture evenly over the dough.
  3. Slice the circle into 12–16 wedges, then roll each wedge toward the tip to form crescents.
  4. Repeat with the second disk and remaining filling.
  5. Place the rolled rugelach on the prepared baking sheet about 1 inch apart, brush each with beaten egg, and sprinkle with granulated sugar.
Baking
  1. Bake for 20–25 minutes, until the pastry is golden brown. Let cool for 5 minutes before transferring to a rack.

Notes

These rugelach are best enjoyed warm or at room temperature. Store in an airtight container for up to 3 days, refrigerate for up to 7 days, or freeze for up to 3 months.