Pecan Pie Rugelach Recipe

If you love the rich, buttery, nutty flavors of a classic pecan pie but are looking for a delightful twist, this Pecan Pie Rugelach Recipe is a total game-changer. These little crescent-shaped pastries combine the flaky, tender texture of traditional rugelach dough with a luscious pecan filling that’s sweet, slightly caramelized, and beautifully nutty. Trust me, once you take a bite, you’ll understand why this recipe has quickly become a beloved favorite for festive occasions or simply an indulgent treat with your afternoon coffee. It’s a unique mashup that feels both cozy and sophisticated at the same time.

Ingredients You’ll Need

What makes this Pecan Pie Rugelach Recipe so special starts with simple but carefully chosen ingredients. Each one plays an essential role, from the flaky crust created by butter and cream cheese to the rich, spiced filling featuring pecans and brown sugar, all coming together in harmony.

• All-purpose flour: The foundation of the dough, providing structure and a tender crumb.
• Salt: Enhances the flavors and balances the sweetness perfectly.
• Unsalted butter: Key for a flaky, buttery dough as well as for browning into a rich, nutty filling.
• Cream cheese: Adds moisture and an irresistible melt-in-your-mouth texture to the dough.
• Pecan halves: Coarsely chopped for crunch and that signature warm, nutty punch.
• Vanilla extract: Brings out the sweetness and rounds out the flavors in the filling.
• Corn syrup: Provides stickiness and a shiny finish to the filling without overt sweetness.
• Dark brown sugar: Adds deep molasses notes essential in any pecan pie-inspired dessert.
• Egg and water (for egg wash): Gives the rugelach a golden, glossy finish when baked.

How to Make Pecan Pie Rugelach Recipe

Step 1: Prepare the Dough

Start by letting the butter and cream cheese soften for a few minutes until cool but slightly pliable — this helps create the perfect dough texture. Mix together the flour and salt, then gently beat in butter and cream cheese until the mixture resembles cottage cheese, still a bit crumbly. Divide the dough into two disks, wrap them in plastic, and let them chill in the fridge for at least two hours. This chilling step is crucial for rolling out the dough smoothly later.

Step 2: Make the Filling

Chop the pecans by hand to retain a bit of coarse crunch; don’t use a food processor or you risk turning them into pecan butter. Melt the butter slowly over medium heat until it browns lightly, giving it that delicious nutty aroma. Combine the browned butter with pecans, vanilla, corn syrup, and brown sugar, mixing just until everything is evenly coated. This luscious filling is what sets this recipe apart with its deep, gooey pecan pie flavor.

Step 3: Roll and Assemble

Preheat your oven to 350°F and line cookie sheets with parchment paper. On a lightly floured surface, roll out one dough disk into a precise 12-inch circle. If the dough softens too much, pop it in the freezer for a short chill. Spread half of the pecan filling evenly over the dough circle right to the edges. Cut the dough into 16 equal slices and roll each slice tightly from the wide end to the tip, placing them on the baking sheet with the point underneath to hold the shape.

Step 4: Bake to Golden Perfection

Brush each rugelach with an egg wash made from beaten egg and water. Bake for about 20 minutes or until beautifully golden, turning the baking sheet halfway through for even coloring. Allow the cookies to cool completely on the sheet before moving them to a rack or serving plate — this rest time lets the filling set perfectly inside.

How to Serve Pecan Pie Rugelach Recipe

Garnishes

While the rugelach are delicious on their own, a light dusting of powdered sugar or a drizzle of melted white chocolate adds an elegant touch for special occasions. A sprinkle of finely chopped toasted pecans can also enhance the nutty character and provide extra crunch.

Side Dishes

These rugelach pairs wonderfully with a cup of strong coffee or a creamy chai latte, balancing sweetness with warmth and spice. Serve alongside fresh fruit, like sliced apples or pears, to bring brightness and a refreshing contrast.

Creative Ways to Present

Arrange the rugelach in a circular pattern on a festive platter to mimic the shape of each cookie, or stack them elegantly in a tiered dessert stand. For gift-giving, package them in decorative tins or clear boxes tied with ribbons to share the magic of the Pecan Pie Rugelach Recipe with friends and family.

Make Ahead and Storage

Storing Leftovers

Leftover rugelach keep wonderfully at room temperature in an airtight container for up to four days. This allows the pastry to stay flaky and the filling soft and luscious—perfect for snacking anytime.

Freezing

You can freeze baked rugelach by arranging them in a single layer on a baking sheet until solid, then transferring to a sealed freezer-safe container or bag. They’ll keep beautifully for up to two months without losing flavor or texture.

Reheating

To bring the rugelach back to life, simply warm them in a preheated 325°F oven for about 5-7 minutes. This will refresh the buttery dough and lightly melt the filling, tasting as if freshly baked every time.

FAQs

Can I make the dough ahead of time?

Absolutely! The dough can be prepared and refrigerated for up to a day ahead, which actually helps with rolling out more easily. Just keep it wrapped tightly in plastic wrap to prevent drying out.

Is it necessary to use cream cheese in the dough?

Cream cheese is traditional for rugelach dough as it adds tenderness and helps create that soft, flaky texture. Substituting it will change the texture, so it’s best to use it when possible.

Can I use other nuts instead of pecans?

Definitely! While pecans give the classic flavor, walnuts or almonds can be great alternatives. Just chop them coarsely and use the same amount to maintain the texture and balance.

What’s the best way to chop the pecans?

Using a sharp knife to hand-chop pecans to a coarse consistency ensures you get the right mix of texture without turning them into a paste like a food processor would.

Can this dough be used for other fillings?

Yes! This versatile dough pairs well with fruit preserves, cinnamon sugar mixtures, or even nutella for delicious variations on the classic rugelach.

Final Thoughts

If you’re craving something that marries flaky, buttery pastry with the unmistakable taste of pecan pie, this Pecan Pie Rugelach Recipe is a must-try. It’s a sweet treat that’ll surprise and delight your taste buds, perfect for sharing or savoring solo. Give it a go, and I promise it’ll become one of your favorite go-to recipes for both cozy nights and special celebrations.

Pecan Pie Rugelach Recipe

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Pecan Pie Rugelach are tender, flaky crescent-shaped cookies filled with a luscious pecan and brown sugar filling. Made with a rich cream cheese and butter dough, these classic Jewish pastries combine the buttery crust with a sticky, sweet pecan pie-inspired filling for an irresistible treat perfect for holidays or any special occasion.

• Author: Paula
• Prep Time: 15 minutes (plus 2 hours chilling time)
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 32 cookies
• Category: Dessert, Cookie
• Method: Baking
• Cuisine: Jewish, American

Ingredients

Dough:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick), cut into 8 pieces
• 1/2 cup cream cheese (4 oz), cut into 4 pieces

Filling:

• 2 cups shelled pecan halves
• 1/4 cup unsalted butter (½ stick), cut into 4 pieces
• 1 teaspoon vanilla extract
• 1/2 cup corn syrup
• 1/2 cup dark brown sugar

Egg wash:

• 1 egg
• 1 tablespoon water

Instructions

1. Prepare the dough: Let butter and cream cheese sit out at room temperature for 10 minutes until slightly softened but still cool. In a medium bowl, combine flour and salt. Using an electric hand mixer on low speed, mix just until combined. Scatter butter and cream cheese pieces over the flour mixture, then beat on medium speed until the dough resembles cottage cheese, slightly crumbly. Divide the dough into 2 equal parts, form each into a ball, then flatten into disks about 1 inch thick and 4 inches in diameter. Wrap each disk tightly in plastic wrap and refrigerate at least 2 hours or up to 1 day.
2. Make the filling: Finely chop pecans using a knife; do not use a food processor to keep a coarse texture. In a small saucepan over medium heat, brown the butter by stirring constantly until it melts and turns a light brown color with the foam subsiding. Remove from heat immediately and transfer to the pecans. Add vanilla extract, corn syrup, and dark brown sugar, then mix gently with a rubber spatula until just combined.
3. Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Beat egg yolk with 1 tablespoon water and set aside for egg wash.
4. Roll and fill the dough: Remove one dough disk from the refrigerator and unwrap on a lightly floured work surface. Roll into a 12-inch even circle, trimming excess for a symmetrical shape. If dough softens too much, chill on a lined cookie sheet in the freezer for 5 minutes. Sprinkle half the pecan filling evenly over the dough, spreading to the edges.
5. Cut and roll the cookies: Using a pizza cutter or sharp knife, cut the dough into 16 equal wedges. Starting from the wide end, roll each slice tightly toward the point, placing them point side down on the lined cookie sheet. Repeat the rolling and filling process with the second dough disk.
6. Apply egg wash and bake: Brush the tops of each rolled cookie with the egg wash using a pastry brush. Bake in the preheated oven for 20 minutes, turning the cookie sheets halfway through to ensure even baking, until golden brown.
7. Cool and serve: Remove from oven and let the rugelach cool completely on the cookie sheets before serving. Enjoy their tender, buttery texture and rich pecan filling.

Notes

• Do not use a food processor to chop pecans; knife chopping keeps the texture coarse, preventing nut butter formation.
• If dough becomes too soft during rolling, chill it briefly in the freezer to make handling easier.
• You can substitute light corn syrup with golden syrup or honey, but this may affect texture and sweetness.
• These rugelach cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
• For a festive touch, sprinkle a little coarse sugar on top before baking for added sparkle and crunch.