Taste of Home
Rugelach
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min./batch
YIELD: 4 dozen.
The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
Ingredients
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1 cup butter, softened
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1 package (8 ounces) cream cheese, softened
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2 cups all-purpose flour
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1/2 teaspoon salt
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FILLING:
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1 cup sugar
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2 tablespoons ground cinnamon
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1/2 cup butter, melted, divided
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1/2 cup finely chopped pecans
Directions
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1.
In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle.
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2.
Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges.
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3.
Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape.
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4.
Bake at 350° until golden brown, 24-26 minutes. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.
Nutrition Facts
1 pastry: 111 calories, 8g fat (5g saturated fat), 20mg cholesterol, 85mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.
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