Cream cheese bagels with pecan and cranberry filling
Votes: 2
Time: 4 hours.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 126, total fat 8 G., saturated fats 4 G., proteins 1 G., carbohydrates 12 G., fiber 1 G., cholesterol 17 mg, sodium 35 mg, sugar 6 G.
Calories 126, total fat 8 G., saturated fats 4 G., proteins 1 G., carbohydrates 12 G., fiber 1 G., cholesterol 17 mg, sodium 35 mg, sugar 6 G.
The addition of cream cheese to the dough makes these rolls incredibly tender and crumbly, while a sprinkle of sugar adds a crispy crunch. These rolls, filled with cranberry and pecans and spiced with cinnamon, are a perfect treat for the winter holidays.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165 g butter
- 110 g of cream cheese
- 0.5 cup + 2 tablespoons sugar + extra for sprinkling
- 1/4 teaspoon salt
- 1 and 3/4 cups premium flour + extra for dusting
- 0.5 cup dried cranberries, chopped
- 1 cup pecans, finely chopped
- 0.5 tsp ground cinnamon
- 3 tbsp. milk
We recommend
Recipes with similar ingredients: premium flour, cream cheese, milk, pecans, dried cranberries, cinnamon
Cooking the dish according to the recipe:
- In a large bowl, combine the butter, cream cheese, 2 tablespoons sugar, and salt. Beat with a mixer on low speed until smooth, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and knead lightly with your hands until a soft dough forms. Wrap in plastic wrap and refrigerate until completely set, at least 1 hour or overnight.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Prepare the filling:
Place the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until the cranberries plump up, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar, and cinnamon, then add the milk. - On a lightly floured surface, roll out the dough to a thickness of 0.3 cm. Using three 9 cm round cookie cutters, cut out circles from the dough. Gather the scraps and roll out again to cut out more circles. Spoon 1 heaping teaspoon of filling onto the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling, and roll it up to form a crescent shape. Repeat with the remaining dough and filling.
- Place cookies 2.5 cm apart on baking sheets; brush with milk and sprinkle with sugar. Bake, rotating the baking sheets halfway through, until golden brown, 15-20 minutes. Let cool completely on the baking sheets.
Categories:
Similar recipes
