Cinnamon Pecan Rugelach
A delightful pastry filled with cinnamon and pecans, perfect for sharing and enjoying with family.
Ingredients
For the Dough
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
For the Filling
- 1/4 cup granulated sugar
- 1/2 cup finely chopped pecans
- 1 tablespoon ground cinnamon
- 1/4 cup powdered sugar (for dusting) To be used for dusting before serving.
Instructions
Preparation
- In a mixing bowl, combine all-purpose flour and salt.
- Add the softened butter and cream cheese. Mix until you achieve a smooth dough.
- Wrap it in plastic wrap and refrigerate for about 30 minutes to firm up.
Make the Filling
- In another bowl, mix the chopped pecans, granulated sugar, and ground cinnamon.
Assemble and Bake
- After chilling, lightly flour a clean surface and roll out the dough into a rectangle, about 1/8 inch thick.
- Sprinkle the filling evenly over the rolled-out dough, pressing it gently to adhere.
- Cut the dough into triangles, then roll each triangle starting from the wider end to form the rugelach shape.
- Preheat the oven to 350°F (175°C). Place the rolled rugelach on a baking sheet lined with parchment paper and bake for 25–30 minutes or until golden.
- Once out of the oven, let them cool slightly and dust with powdered sugar before serving.
Notes
Chill the dough for flakiness, use fresh fillings for best flavor, and feel free to experiment with shapes for presentation. Store leftover rugelach in an airtight container at room temperature for 3–4 days or refrigerate for up to 1 week.