Cranberry-Pecan Rugalach

Cranberry-Pecan Rugalach

  • Yield: Makes 64 pastries


  • 1 cup butter, softened
  • 1 none (8-ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • none Cranberry-Pecan Filling
  • 1 none large egg, lightly beaten
  • 1/2 cup sparkling sugar


Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until fluffy. Stir in flour and salt. Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap. Chill 8 hours.

Roll 1 portion of dough at a time into an 8-inch circle on a lightly floured surface. Spread with 3 tablespoons Cranberry-Pecan Filling, leaving a 1/2-inch border around edge. Cut circle into 8 wedges; roll up wedges, starting at wide end, to form a crescent shape. Place, point side down, on a lightly greased baking sheet. Brush gently with egg; sprinkle evenly with sparkling sugar. Repeat procedure with remaining dough and filling.

Bake at 350° on a lightly greased baking sheet for 20 minutes or until golden brown. Remove to wire racks to cool completely.

Note: Sparkling sugar is available at stores that sell cake-decorating supplies.


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Cranberry-Pecan Rugalach Recipe