Pepper Jelly-Pecan Rugelach

Photo: Iain Bagwell; Styling: Heather Chadduck

Pepper Jelly-Pecan Rugelach are buttery and flaky with just the right amount of sweet heat thanks to the red pepper jelly.

Yield: Makes about 5 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 3 Hours, 15 Minutes


Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup cold butter, cut into pieces
  • 1 (8-oz.) package cream cheese, cut into pieces
  • 1/2 teaspoon salt
  • 1 (10-oz.) jar red pepper jelly
  • 1 cup finely chopped toasted pecans
  • Parchment paper

Preparation

  1. 1. Pulse first 4 ingredients in a food processor 3 or 4 times or until dough forms a ball and leaves sides of bowl. Divide dough into 8 portions, shaping each into a ball. Wrap each separately in plastic wrap; chill 1 to 24 hours.
  2. 2. Preheat oven to 375°. Cook pepper jelly in a small saucepan over medium heat, stirring often, 2 to 3 minutes or just until melted.
  3. 3. Roll 1 dough ball into an 8-inch circle on a lightly floured surface. Brush dough with 1 to 2 Tbsp. melted jelly; sprinkle with 2 Tbsp. pecans. Cut circle into 8 wedges, and roll up wedges, starting at wide end, to form a crescent shape. Place, point sides down, on a lightly greased parchment paper-lined baking sheet. Repeat procedure with remaining dough balls, pepper jelly, and pecans.
  4. 4. Bake at 375° for 15 to 20 minutes or until golden brown. Transfer to wire racks. Cool completely (30 minutes).
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pepper Jelly-Pecan Rugelach Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy