Print

Pecan Pie Rugelach Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

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.

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.

Find it online: https://bitezly.com/pecan-pie-rugelach-recipe/