Cranberry-Pecan Rugelach

Ingredients

• 3 tablespoons butter melted
• 8 ounces cream cheese 
• 0.5 cup cranberries dried craisins
• 1  eggs mixed with 2 tablespoons water to make a wash
• 1 teaspoon ground cinnamon 
• 1 cup brown sugar light
• 2 cups pastry flour 
• 1 cup pecans lightly toasted chopped
• 8 ounces butter unsalted at room temperature 2 sticks

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• blender
• hand mixer

Directions

1. With electric mixer (beater), cream together butter and cream cheese. With mixer on low, gradually add in flour. Form into 3 squat disks. Wrap and refrigerate for 2 hours or overnight.
2. Preheat oven to 350 degrees. In a small saucepan, cover the cranberries with water and bring to a boil.
3. Remove from heat and let cool.
4. Drain. In a small bowl, combine pecans, brown sugar and cinnamon.
5. Roll dough into a 10-inch circles. Paint with the melted butter.
6. Sprinkle with the sugar/nut mixture and cranberries. With a pizza wheel, cut into 12 wedges.
7. Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet. Paint the rugelach with the egg wash.
8. Bake for 15 minutes or set and light golden.