Cinnamon Pecan Rugelach

Cinnamon Pecan Rugelach I The Well Floured Kitchen

I was wondering how to describe these pastries, when my daughter called them “the cinnamon bun cookies”.  That is pretty accurate!  Basically my rugelach have the flavors of a cinnamon bun, but made with an incredible cream cheese pastry dough baked like a cookie.

Rugelach are something I make around Christmas each year, and even give some as gifts.  They are delightfully indulgent, and almost universally loved.  And since they are “cinnamon bun” cookies, they qualify as breakfast ;)

Cinnamon Pecan Rugelach I The Well Floured Kitchen

The cream cheese makes this pastry dough easy to handle.  I usually make pecan rugelach, but chocolate is a nice alternative.  Or use both!  Roll into one very long rectangle of dough, or if it’s easier cut the dough in half and roll out two smaller rectangles.

Cinnamon Pecan Rugelach I The Well Floured Kitchen

After the filling has been added, gently roll the dough up.  Not too tightly or the middle will not cook completely before the edges are done.

Cinnamon Pecan Rugelach I The Well Floured Kitchen

Slice into pieces using a serrated knife or a bench scraper.

Cinnamon Pecan Rugelach I The Well Floured Kitchen

Fortunately this recipe can be doubled or tripled or quadrupled, whatever necessary.  I’ve never participated in one of those holiday cookie swaps, but I think this would be an excellent candidate to wow the group.

Cinnamon Pecan Rugelach I The Well Floured Kitchen

Rugelach is a traditional Jewish food, and is more commonly found in a crescent shape with a fruit filling.  I’ve omitted the fruit, which may have been due to my lukewarm feelings about it.  A bit of preserves would help the filling to stick a bit, but I’ve never had a problem without.  

Cinnamon Pecan Rugelach I The Well Floured Kitchen

Cinnamon Pecan Rugelach

Yield: 16-20 Rugelach

Ingredients

  • 12 Tbsp (6oz) Butter, Softened
  • 6 Tbsp (6oz) Cream Cheese, Softened
  • 2 Tbsp Sugar
  • 1/4 Tsp. Salt
  • 1 1/2 Cup + 1 Tbsp. (7oz) Unbleached White Flour
  • Filling/Topping:
  • 1 Tbsp Butter, Melted
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Sugar
  • 1/2 Tsp Cinnamon
  • 3 Tbsp Toasted Pecans, Chopped Small

Instructions

  1. In a stand mixer fitted with the paddle attachment cream together the butter, cream cheese, salt and sugar. Add flour and mix until combined, if it is too sticky you can add a bit more flour. Remove from mixer and flatten into a circle. Wrap in plastic and refrigerate for an hour.
  2. In a separate bowl mix together the brown sugar, sugar and cinnamon.
  3. Place dough on a well floured surface and roll to a 9"x24" rectangle. It's ok if the edges are not perfect. Sprinkle with 1/4 cup of the cinnamon sugar mixture. Spread the pecans over the dough, and gently press in. Starting from the far end roll the dough towards you the long way, not rolling too tight. Cut dough into 1"- 1 1/2" pieces, this is easiest using a serrated knife or a bench scraper. Place the cookies on a parchment or silpat lined cookie sheet.
  4. Brush the tops of the rugelach with the melted butter, and sprinkle with the remaining tablespoon of cinnamon sugar. If your dough is very warm at this point, place in the refrigerator to firm up before baking.
  5. Bake at 325° for 25-30 minutes.

Notes

Chocolate can be used in place of the pecans. Or both!

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Shared with: Strut Your Stuff Saturday, Melt in Your Mouth Monday , What’s Cookin’ Wednesday , Wake Up Wednesday , Saturday Night Fever, and Eat. Create. Party

 

 

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