Creamy Cranberry-Pecan Rugelah Bagels
Votes: 4
Time: 2 hours 40 minutes
Complexity: easily
Quantity: 36 bagels
Complexity: easily
Quantity: 36 bagels
Creamy cranberry and pecan croissants called "Rugelach" - a detailed recipe.
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:
Cream cheese based dough:
- 225 g of butter at room temperature
- 225 g of cream cheese (such as Philadelphia, Mascarpone)
- 2 cups of wheat flour
Filling:
- 1/2 cup dried cranberries (or raisins)
- 1 cup lightly toasted and chopped pecans
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
- 1 egg mixed with 2 tbsp of water for greasing
We recommend
Recipes with similar ingredients: cream cheese, Philadelphia cheese, mascarpone cheese, pecans, brown sugar, cinnamon, eggs, cranberry, raisin
Cooking the dish according to the recipe:
- Cream cheese based dough: Using an electric mixer, beat the butter and cream cheese. Reduce the mixer speed to low and gradually add the flour. Form the dough into 3 thick disks. Wrap them and refrigerate for 2 hours or overnight.
- Filling: Preheat oven to 180°C. In a small saucepan, cover the cranberries with water and bring to a boil. Remove from heat and let cool. Strain. In a small bowl, combine the nuts, brown sugar, and cinnamon. Roll the dough into 25cm circles. Sprinkle with the sugar, nut, and raisin mixture. Use a pizza wheel to cut the dough into 12 triangles.
Roll the resulting segments and place them on a baking sheet lined with parchment paper or a nonstick baking sheet. Brush the rolls with egg. Bake for 15 minutes, until cooked through and light golden.
Categories:
recipe / Desserts / Cookie / Jewish cuisine
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