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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is another Wayne Harley Brachman recipe. Ingredients:
8 ounces unsalted butter (at room temperature) |
8 ounces cream cheese |
2 cups all-purpose flour or 2 cups pastry flour |
1/2 cup dried cranberries (craisins) |
1 cup lightly toasted chopped pecans |
1 cup light brown sugar |
1 teaspoon ground cinnamon |
3 tablespoons melted butter |
1 egg, mixed with |
2 tablespoons water, to make a wash |
Directions:
1. With electric mixer (beater), cream together butter and cream cheese.
2. With mixer on low, gradually add in flour.
3. Form into 3 squat disks.
4. Wrap and refrigerate for 2 hours or overnight.
5. Preheat oven to 350 degrees.
6. In a small saucepan, cover the cranberries with water and bring to a boil.
7. Remove from heat and let cool.
8. Drain.
9. In a small bowl, combine pecans, brown sugar and cinnamon.
10. Roll dough into a 10-inch circles.
11. Paint with the melted butter.
12. Sprinkle with the sugar/nut mixture and cranberries.
13. With a pizza wheel, cut into 12 wedges.
14. Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet.
15. Paint the rugelach with the egg wash.
16. Bake for 15 minutes or set and light golden.
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