Pecan and Brown Sugar Rugelach
Rugelach are traditional Jewish cookies made with either cream cheese or sour cream, and then filled with jams, nuts or raisins. They are eaten year-round but are particularly enjoyed during the Hanukkah season. This fun twist on these traditional crescent-shaped cookies will be a new family favorite.
- 1 cup all-purpose flour
- 1⁄2 cup butter, softened at room temperature
- 4 ounces cream cheese, softened at room temperature
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon salt
- 3 tablespoons brown sugar
- 1 1⁄4 teaspoons ground cinnamon
- 1⁄2 cup ground pecans
- 1 egg white mixed with 1 tsp. water
- Preheat oven to 350°F.
- Mix pastry ingredients in a medium mixing bowl with hand beaters on medium-low until a dough forms. Turn the dough out onto a floured surface and knead a little more flour into the dough. Split dough into two equal parts and roll into a ball. Wrap ball of dough in plastic wrap and flatten slightly. Refrigerate for 1-2 hours or overnight.
- Meanwhile, mix melted butter, sugars, cinnamon and pecan pieces in a small bowl. Set aside.
- Remove chilled balls from refrigerator and place between 2 pieces of floured wax paper. Use a rolling pin to flatten each ball into a 1/8” thick circle. Spread sugar-nut mixture on top of dough. Gently press filling into dough.
- Use a pizza cutter to cut each circle into 12 wedges. Starting at the wide end, roll each wedge into a crescent shape. Place cookies on a baking sheet at least 1” apart, point side down. Brush each cookie with egg white mixed with 1 teaspoon water, then sprinkle with cinnamon-sugar mixture.
- Bake at 350°F for 18-20 minutes, until golden brown. Remove to a wire rack to cool. Store in an airtight container at room temperature for up to 5 days.