Rugelach, Cranberry-Pecan
Recipe archives for the Jewish Food Mailing List
Ingredients
- 8 ounces (2 sticks) unsalted butter (at room temperature)
- 8 ounces cream cheese
- 2 cups all purpose or 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
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