‹ Back to Rugelach

Print Options

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

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup butter, melted, divided
  • 1/2 cup finely chopped pecans

Directions

  • 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.
  • 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.
  • 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.
  • 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.

© 2024 RDA Enthusiast Brands, LLC