CINNAMON PECAN RUGELACH

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

After the filling has been added, gently roll the dough up. Not too tightly or the middle will not cook completely before the edges are done.

Step 2

Slice into pieces using a serrated knife or a bench scraper.

Step 3

In a stand mixer fitted with the paddle attachment cream together the butter, cream cheese, salt and sugar. Add flour and mix until combined, if it is too sticky you can add a bit more flour. Remove from mixer and flatten into a circle. Wrap in plastic and refrigerate for an hour.

Step 4

In a separate bowl mix together the brown sugar, sugar and cinnamon.

Step 5

Place dough on a well floured surface and roll to a 9″x24″ rectangle. It’s ok if the edges are not perfect. Sprinkle with 1/4 cup of the cinnamon sugar mixture. Spread the pecans over the dough, and gently press in. Starting from the far end roll the dough towards you the long way, not rolling too tight. Cut dough into 1″- 1 1/2″ pieces, this is easiest using a serrated knife or a bench scraper. Place the cookies on a parchment or silpat lined cookie sheet.

Step 6

Brush the tops of the rugelach with the melted butter, and sprinkle with the remaining tablespoon of cinnamon sugar. If your dough is very warm at this point, place in the refrigerator to firm up before baking.

Step 7

Bake at 325° for 25-30 minutes.

Step 8

Notes

Step 9

Chocolate can be used in place of the pecans. Or both!