Cranberry-Pecan Rugalach

 

Ingredients:

1

Cup

Butter, softened

8

Oz

Pkg cream cheese, softened

½

Cup

Sugar

1/2

Cup

Granulated sugar

2-3/4

cup

All-purpose flour

½

Tsp

Salt

Cranberry Pecan Filling

¾

Cup

Sugar

2/3

Cup

Pecans, chopped

2/3

Cup

Dried sweetened cranberries, finely chopped

½

Cup

Butter, melted

1-1/2

Tsp

Ground cinnamon

¾

Tsp

Ground allspice

 

 

 

1

 

Large egg, lightly beaten

½

Cup

Sparkling sugar

Directions:

Beat butter and cream cheese at medium speed with an electric mixer until creamy’ gradually add sugar, beating until fluffy. Stir in flour and salt. Divide dough into 8 equal portions; flatten each portion into a disk, wrap each disk with plastic wrap and chill for at least 2 hours.

Rolling one portion of dough at a time into an 8” circle on a lightly floured surface. Spread with 3 tablespoons Cranberry-Pecan Filling, leaving a 1/2” 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 beaten egg; and sprinkle with sparkling sugar. Repeat with all the dough and filling.

Bake in a 350ºF oven for 20 minutes or until golden brown. Remove to wire rack to cool completely.

Cranberry-Pecan Filling: Stir together all the filling ingredients until well blended.

 

**Sparkling Sugar is available in stores that sell cake decorating supplies or to make your own:

Sparkling Sugar: 3 cups granulated sugar, 1 cup Food Coloring, Preheat oven to 150º F.

Stir sugar and fold coloring together and spread the mixture in a shallow baking pan. Place the sugar in the oven for 20 minutes, stirring every 5 minutes. Remove when the liquid has evaporated. Cool. Store sugar in a tightly-covered container.

 

Yields

64 pastries

 

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