Cinnamon Pecan Rugelach
These buttery, flaky pastries filled with sweet cinnamon and crunchy pecans are a comforting treat perfect for sharing or enjoying alone.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Filling
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup finely chopped pecans
Instructions
Preparation
- In a mixing bowl, combine the flour and salt. In another bowl, beat together the butter, cream cheese, sugar, and vanilla until smooth.
- Gradually add the flour mixture, mixing just until a dough forms.
- Divide the dough into four equal parts, wrap them in plastic wrap, and refrigerate for at least an hour.
Make the Filling
- While the dough chills, stir together the sugar, cinnamon, and chopped pecans in a small bowl.
Roll Out the Dough
- After the dough has chilled, take one part out and roll it into a circle on a floured surface, about 1/8 inch thick.
- Spread some of the filling evenly over the dough, leaving a small border around the edge.
Cut and Shape
- Using a pizza cutter or knife, slice the dough circle into 8 wedges.
- Starting from the wide end of each wedge, roll them up to form the rugelach shape.
Bake
- Place the rugelach on a lined baking sheet, spacing them apart.
- Bake at 350°F (175°C) for 25-30 minutes or until golden brown.
Cool and Enjoy
- Let them cool on a wire rack, and dust with powdered sugar before serving if desired.
Notes
Chill the dough for better texture, roll evenly for consistent baking, and feel free to experiment with different fillings.