Pecan Pie Rugelach

Pecan Pie Rugelach

Pecan Pie Rugelach


1 Pillsbury refrigerated pie crust, softened as directed on box

4 oz cream cheese (from 8-oz package), softened

2 tablespoons packed brown sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped pecans, toasted

1 egg, slightly beaten

1 tablespoon granulated sugar


Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.

Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and cinnamon with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans; press slightly into dough. Cut into 16 wedges. Roll up each wedge, starting with widest side. Place point side down on cookie sheet.

Brush egg over tops of pastries. Sprinkle with granulated sugar.

Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.

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