Cinnamon Pecan Rugelach
Delightful pastries with flaky dough and a rich filling of cinnamon and pecans, perfect for any dessert table.
Ingredients
Dough Ingredients
- 1 cup all-purpose flour For the dough base
- 1/4 teaspoon salt Enhances flavor
- 1/2 cup unsalted butter, softened Must be at room temperature
- 4 ounces cream cheese, softened Must be at room temperature
Filling Ingredients
- 1/4 cup granulated sugar For sweetening the filling
- 1/2 cup finely chopped pecans Adds crunch
- 1 tablespoon ground cinnamon Key flavoring spice
Serving Ingredients
- 1/4 cup powdered sugar For dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the flour and salt.
- In another bowl, beat the softened butter and cream cheese until smooth.
- Gradually add in the flour mixture, mixing until a dough forms.
- Wrap the dough in plastic wrap and chill for about an hour.
Make the Filling
- While the dough chills, mix the granulated sugar, chopped pecans, and ground cinnamon in a small bowl.
Assemble and Bake
- Roll out the chilled dough on a floured surface into a round shape.
- Spread the filling evenly over the dough, then cut it into wedges.
- Roll each wedge tightly from the wide end to the tip.
- Place them on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until golden brown.
- Once they cool, dust with powdered sugar before serving.
Notes
Serve these rugelach warm or at room temperature. Store in an airtight container at room temperature for up to 5 days, or freeze for up to a month.