Friday, December 9, 2011

Day 9: Cranberry Pecan Rugalach

Day 9:  Cranberry Pecan Rugalach

Hope you try this version of this European Jewish Pastry, Rugalach.  I've always planned to try it.  I think this recipe ensured that it will be part of my Christmas baking this year.  Looks so yummy.  Enjoy!

1 cup butter, softened 
1 (8-ounce) package cream cheese, softened 
1/2 cup granulated sugar 
2 3/4 cups all-purpose flour 
1/2 teaspoon salt 
Cranberry-Pecan Filling (See Separate Recipe Below)
1 large egg, lightly beaten 
1/2 cup sparkling sugar

Preheat oven to 350° F. 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.

Cranberry Pecan Filling Recipe
3/4 cup sugar 
2/3 cup chopped pecans, toasted 
2/3 cup finely chopped sweetened dried cranberries* 
1/2 cup butter, melted 
1 1/2 teaspoons ground cinnamon 
3/4 teaspoon ground allspice

Preparation for Cranberry Pecan Filling
Stir together all ingredients until blended.
*2/3 cup finely chopped dried cherries or apricots can be substituted for cranberries.

No comments:

Post a Comment