Pecan Pie Rugelach Recipe
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For the rugelach dough |
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Ingredients: |
Ingredients: 2 ½ cups whole wheat flour, plus more for the work surface
1 ½ tsp salt
1 ½ sticks cold unsalted butter (6 oz)
4 oz cold cream cheese, cut into ½-inch (12-mm) chunks
2 Tbsp bourbon (or substitute apple cider vinegar)
1 Tbsp vanilla extract
6 Tbsp ice cold water
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Directions: |
Directions:1. IF MAKING THE DOUGH BY HAND, combine the flour and salt in a medium bowl. Cut the cold butter and cream cheese into the flour with the back of a fork or pastry blender until the flour is crumbly. In a small bowl, combine the bourbon, vanilla, and water and then add it to the flour mixture, a couple of tablespoons at a time, tossing and compressing the mixture gently with your hands until it forms a ball, being careful not to overwork the dough.
2. IF MAKING THE DOUGH IN A FOOD PROCESSOR, combine the flour, salt, butter, and cream cheese in the processor and pulse until chickpea-sized balls are formed. Pour in the bourbon, vanilla, and water and pulse just until a dough forms and starts to pull away from the processor bowl.
3. Whichever way you use, divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or up to overnight. |
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Make the pecan pie filling |
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Ingredients: 1 cup pecan pieces
1 cup packed light or dark brown sugar or coconut sugar
4 Tbsp (2 oz) butter or coconut oil
2 Tbsp pure maple syrup
2 Tbsp bourbon
2 tsp vanilla extract
1 tsp salt
¼ tsp cayenne pepper (optional)
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Directions: |
Directions:1. Preheat oven to 375º and line a rimmed baking sheet with parchment.
2. Spread the pecans on the baking sheet and bake until the nuts are fragrant and toasted, about 10 minutes. Be careful baking the pecans as they can go from just right to over-roasted very quickly.
3. Remove the nuts from the oven and immediately transfer to a plate to cool slightly. Turn the oven off.
4. Pulse the cooled nuts in a blender or food processor until mealy but not finely ground, about 30 seconds.
5. In a medium saucepan over medium-high heat, whisk the brown sugar, butter, maple syrup, bourbon, vanilla, and salt together and cook over medium-high heat, stirring occasionally, until liquid thickens and starts to look like the foam on a beer and, when you stir it, you can see the bottom of the pan for a split-second, 4 to 6 minutes.
6. Remove pan from heat and add ground pecans and cayenne, if using. Let mixture cool completely.
7. When the dough has chilled and the nuts and sugar have cooked and hardened, preheat the oven once again to 375º and line 2 rimmed baking sheets with parchment. |
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Assemble the rugelach and bake |
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Ingredients: |
Ingredients:
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Directions: |
Directions:1. Lightly flour a rolling pin and a surface for rolling the dough. Remove chilled dough from the refrigerator, unwrap, and roll it out into a ⅛-inch (3-mm) thick rectangle about 15 inches by 8 inches (38 by 20 cm).
2. Sprinkle half the nut mixture evenly over the dough, taking the filling all the way out to the edges.
3. Starting on a longer end of the dough, roll the dough into a log and then cut into 12 equal cookie spirals.
4. Place the spirals on the baking sheet, seam-side down, and then place in freezer while you do the same with the other half of the dough and filling mixture. Freeze the rugelach for no more than 10 minutes.
5. Bake the rugelach until the crust is golden and flaky, 20 to 25 minutes. (Those extra 5 minutes in the oven will result in crisper cookies.)
6. Transfer to a wire rack to cool for at least 10 minutes before serving. |
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This recipe for Pecan Pie Rugelach is from