Pecan Rugelach

Name: Pecan Rugelach
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2 1/3 cups all-purpose white flour; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter (slightly softened); 8-ounce package cream cheese (slightly softened and cut into chunks); 1/2 teaspoon finely grated lemon zest (colored part of the skin); 1 1/2 teaspoons vanilla extract; 2 1/4 cups (9 ounces) chopped pecans; 1/4 cup apricot preserves; 1 1/2 tablespoons clover honey (or other mild honey); 1/4 teaspoon ground cinnamon; 1–1 1/4 cups powdered sugar (for rolling and topping)

An American-style pecan rugelach adapted from a traditional Jewish recipe, featuring a delicate filling wrapped in cream cheese pastry.

45 min

Easy

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Ingredients

all-purpose white flour 2 1/3 cups

salt 1/4 teaspoon

unsalted butter (slightly softened) 1 cup (2 sticks)

cream cheese (slightly softened and cut into chunks) 8-ounce package

finely grated lemon zest (colored part of the skin) 1/2 teaspoon

vanilla extract 1 1/2 teaspoons

chopped pecans 2 1/4 cups (9 ounces)

apricot preserves 1/4 cup

clover honey (or other mild honey) 1 1/2 tablespoons

ground cinnamon 1/4 teaspoon

powdered sugar (for rolling and topping) 1–1 1/4 cups

Instructions

Mix the flour

Whisk the flour and salt together thoroughly in a large bowl; set aside.

Make the dough

In another large bowl, beat the butter, cream cheese, lemon zest, and vanilla with an electric mixer on medium speed until very fluffy and well combined. Beat in the flour mixture until evenly blended.

Chill the dough

Divide the dough in half. Shape each portion into a 6-inch disk. Wrap each portion in plastic wrap. Refrigerate for at least 1 1/2 hours, until firm but not hard. (The dough can be refrigerated for up to 2 days; remove from the refrigerator and let stand for 45 minutes before using, until just soft enough to roll out.)

Preheat the oven

Preheat the oven to 350°F. Grease or spray several baking sheets with nonstick spray.

Prepare the filling (start)

Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, 6 to 9 minutes, until lightly colored; be careful not to burn them.