Praline Rugelach

Ingredients

• 0.8 cup firmly brown sugar light divided packed
• 0.3 cup butter cooled melted
• 1 cup butter softened
• 8 oz cream cheese softened
• 2 tablespoons cane syrup 
• 1 large eggs lightly beaten
• 2 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon kosher salt divided
• 2 cups pecans toasted finely chopped
• 3 teaspoons vanilla extract divided
• 2 tablespoons whipping cream 

Equipment

• baking sheet
• baking paper
• oven
• whisk
• plastic wrap
• stand mixer

Directions

1. Beat cream cheese, softened butter, 1/4 cup brown sugar, 1 tsp. vanilla, and 1/2 tsp. salt at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until creamy. Gradually add flour, beating until smooth. Divide dough into 4 equal portions; flatten each into a disk. Wrap in plastic wrap, and chill 2 hours.
2. Stir together melted butter, next 3 ingredients, and remaining 1/2 cup brown sugar, 2 tsp. vanilla, and 1/2 tsp. kosher salt.
3. Unwrap 1 dough disk, and roll into a 10-inch circle (about 1/4 inch thick) on a lightly floured surface.
4. Spread about 3 1/2 Tbsp. butter mixture in a thin layer on dough circle, leaving a 1/2-inch border around edges.
5. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere.
6. Cut circle into 12 wedges, and roll up wedges, starting at wide end.
7. Place, point sides down, on a parchment paper-lined baking sheet. Chill 20 minutes. Repeat procedure with remaining dough, butter mixture, and pecans.
8. Preheat oven to 35
9. Whisk together egg and 1 Tbsp. water.
10. Brush each roll with egg mixture.
11. Bake 18 to 22 minutes or until golden brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer to wire racks, and cool.
12. *Maple syrup may be substituted.