Rugelach is a classic pastry that has graced tables for generations, known for its buttery, flaky dough and a sweet filling that can be customized with a variety of ingredients. When you add the rich flavor of toasted pecans, the result is a decadent treat that will leave your taste buds wanting more. Easy Rugelach with Pecan combines traditional elements with a touch of Southern charm, bringing together the nutty crunch of pecans, a layer of cinnamon-sugar filling, and a soft, melt-in-your-mouth dough. This pastry is perfect for any occasion, whether you’re hosting a brunch, preparing holiday treats, or simply craving something delicious with your afternoon tea.
I first encountered rugelach during a family holiday, where my grandmother would always bake them as a special treat. Her rugelach, filled with a variety of fillings, was always a crowd favorite. After experimenting with my own version, I added pecans to the filling for extra crunch and richness. The combination of sweet, nutty, and buttery flavors in this recipe quickly became a hit among family and friends, and I couldn’t wait to share it with others.
This Easy Rugelach with Pecan recipe is wonderfully adaptable. You can change up the filling based on your preferences—use different nuts, jams, or even chocolate to make the pastry your own. The dough is simple to work with and doesn’t require any special equipment, so even novice bakers can give it a try. Whether you’re preparing it for a special event or just a cozy afternoon snack, this rugelach is sure to be a crowd-pleaser.
Why This Easy Rugelach with Pecan?
Selling Points:
- Flaky and Buttery: The dough is rich and tender, making every bite melt in your mouth.
- Versatile Filling: Customize the filling with different nuts, fruit preserves, or chocolate.
- Simple to Make: No special equipment required, making this recipe beginner-friendly.
- Perfect for All Occasions: Ideal for holidays, family gatherings, or as a sweet treat to enjoy with coffee or tea.
- Store-Bought Convenience: Can be stored easily, making it perfect for preparing ahead of time.
What You Need for Easy Rugelach with Pecan
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans, toasted
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup fruit preserves (apricot, raspberry, or strawberry)
- 1 egg, beaten (for egg wash)
- 1/4 cup powdered sugar (for dusting)
How to Make Easy Rugelach with Pecan
Step-by-Step Instructions:
- Make the Dough:
- In a large mixing bowl, combine the flour and salt. Add the softened butter and cream cheese, and mix until the dough becomes smooth and soft. You can use a stand mixer with a paddle attachment for this step or mix by hand with a spatula.
- Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour to make it easier to work with.
- In a large mixing bowl, combine the flour and salt. Add the softened butter and cream cheese, and mix until the dough becomes smooth and soft. You can use a stand mixer with a paddle attachment for this step or mix by hand with a spatula.
- Prepare the Filling:
- While the dough is chilling, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant. Let the pecans cool.
- In a small bowl, combine the toasted pecans, brown sugar, and cinnamon.
- While the dough is chilling, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant. Let the pecans cool.
- Roll Out the Dough:
- After the dough has chilled, divide it into 4 equal portions. Working with one portion at a time, roll it out on a lightly floured surface into a circle about 1/8 inch thick.
- Spread a thin layer of fruit preserves evenly over the dough circle. You can use apricot, raspberry, or strawberry preserves, depending on your preference.
- After the dough has chilled, divide it into 4 equal portions. Working with one portion at a time, roll it out on a lightly floured surface into a circle about 1/8 inch thick.
- Add the Filling:
- Sprinkle the cinnamon-pecan mixture over the fruit preserves, ensuring an even layer across the dough.
- Sprinkle the cinnamon-pecan mixture over the fruit preserves, ensuring an even layer across the dough.
- Cut and Shape the Rugelach:
- Using a sharp knife or pizza cutter, slice the dough circle into 8 wedges, like a pizza.
- Starting from the wide end of each wedge, carefully roll each piece into a crescent shape, ensuring the filling stays inside.
- Using a sharp knife or pizza cutter, slice the dough circle into 8 wedges, like a pizza.
- Prepare for Baking:
- Place each rugelach on a baking sheet lined with parchment paper. Brush each piece with the beaten egg to give it a golden, shiny finish when baked.
- Place each rugelach on a baking sheet lined with parchment paper. Brush each piece with the beaten egg to give it a golden, shiny finish when baked.
- Bake:
- Preheat the oven to 350°F (175°C) and bake the rugelach for 20-25 minutes, or until they are golden brown and crisp around the edges.
- Preheat the oven to 350°F (175°C) and bake the rugelach for 20-25 minutes, or until they are golden brown and crisp around the edges.
- Finish and Serve:
- Once out of the oven, allow the rugelach to cool slightly. Dust with powdered sugar before serving for an extra touch of sweetness. Serve warm or at room temperature.
- Once out of the oven, allow the rugelach to cool slightly. Dust with powdered sugar before serving for an extra touch of sweetness. Serve warm or at room temperature.
Tips for the Perfect Easy Rugelach with Pecan
- Chill the Dough: Don’t skip the chilling step. Chilled dough is easier to roll out and helps the rugelach hold its shape better during baking.
- Use Fresh Jam or Preserves: The jam should be spread thinly, as too much can make the dough soggy.
- Toast the Nuts: Toasting the pecans brings out their natural oils and enhances their flavor, making them more aromatic in the filling.
- Watch the Baking Time: Keep an eye on the rugelach while they bake to avoid overbaking, which could cause them to become dry.
- Storage: Rugelach can be stored in an airtight container for up to 4-5 days. You can also freeze them for up to 3 months—just reheat in a 350°F (175°C) oven for 10 minutes to restore their crispy texture.
Substitutions and Variations
- Nuts: If you’re not a fan of pecans, try walnuts, almonds, or pistachios. These nuts will work wonderfully in this recipe.
- Fruit Preserves: Apricot, raspberry, strawberry, or even fig preserves can be used as a filling base. Choose the one that complements your nut filling best.
- Chocolate: For a sweeter variation, try adding a layer of finely chopped chocolate along with the nuts and preserves. This will make for a chocolate-pecan rugelach that’s sure to satisfy your sweet tooth.
Make a Healthier Version
- Lower Fat: Substitute the cream cheese with a lighter version or even Greek yogurt for a healthier option.
- Whole Grain: Use whole wheat flour instead of all-purpose flour to add more fiber to the dough.
- Sugar Substitute: Use a sugar alternative such as stevia or monk fruit sweetener to cut back on sugar content if you’re watching your sugar intake.
Closing for Easy Rugelach with Pecan
Easy Rugelach with Pecan is a perfect balance of sweet and nutty, with a flaky, buttery crust that makes every bite delightful. Whether you’re baking for a holiday, special occasion, or just a cozy afternoon treat, these rugelach are sure to please everyone. The best part is that they’re incredibly simple to make, yet they look and taste like you spent hours in the kitchen. So go ahead, give this recipe a try, and enjoy the rich, decadent flavors of these easy-to-make pastries!
Frequently Asked Questions for Easy Rugelach with Pecan
1. Can I use a different type of nut in this recipe?
Yes, you can easily substitute pecans with other nuts like walnuts, almonds, or hazelnuts, depending on your preference.
2. Can I make the dough ahead of time?
Absolutely! The dough can be made a day in advance and stored in the refrigerator. Just make sure to let it come to room temperature before rolling it out.
3. Is it necessary to toast the pecans?
Toasting the pecans brings out their natural flavor, so it’s highly recommended, but if you’re short on time, you can skip this step.
4. Can I freeze these rugelach?
Yes, you can freeze the unbaked rugelach. Place them on a baking sheet in a single layer and freeze for 1 hour. Then transfer them to a freezer-safe container. When you’re ready to bake, just add a few extra minutes to the baking time.
5. Can I substitute the fruit preserves with chocolate?
Yes, you can add a layer of finely chopped chocolate along with the pecans for a delicious chocolate-pecan rugelach.
6. How long do rugelach keep?
Rugelach will stay fresh for about 4-5 days when stored in an airtight container at room temperature. You can also freeze them for up to 3 months.
7. Can I use margarine instead of butter?
While butter gives the rugelach a rich flavor, margarine can be used as a substitute. However, the texture and flavor may be slightly different.
8. Can I make these rugelach without cream cheese?
Yes, you can substitute cream cheese with a lighter option such as ricotta cheese or Greek yogurt for a healthier version.
9. Can I use a different type of jam for the filling?
Yes, you can experiment with different jams, such as raspberry, strawberry, or even fig, to add a unique twist to your rugelach.
10. How can I prevent the rugelach from getting soggy?
Ensure that the preserves are spread thinly and avoid using too much jam, as it can make the dough soggy. Additionally, make sure the dough is properly chilled before baking.
11. Can I make these rugelach without rolling them into a crescent shape?
Yes, if you prefer, you can roll the dough into a log shape and slice it into rounds instead of making crescents.
12. Can I add other spices to the filling?
Feel free to add a pinch of nutmeg, cardamom, or ginger to the cinnamon-pecan filling for an extra flavor boost.
Easy Rugelach with Pecan offers a delightful balance of texture and flavor, combining the rich buttery dough with the nutty crunch of pecans and the sweetness of fruit preserves. This versatile pastry is simple to prepare, making it an ideal choice for both experienced bakers and beginners. Whether you’re preparing it for a special occasion, holiday, or just as a treat to enjoy with your favorite beverage, these rugelach will undoubtedly impress. With easy customization options and a recipe that can be prepared ahead of time, it’s a go-to treat for any gathering. So go ahead, give this easy rugelach a try and experience the perfect combination of flaky, sweet, and nutty goodness in every bite!
Easy Rugelach with Pecan
Course: All Recipes4
servings30
minutes40
minutes300
kcalIngredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup finely chopped pecans, toasted
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup fruit preserves (apricot, raspberry, or strawberry)
1 egg, beaten (for egg wash)
1/4 cup powdered sugar (for dusting)
Directions
- Make the Dough:
- In a large mixing bowl, combine the flour and salt. Add the softened butter and cream cheese, and mix until the dough becomes smooth and soft. You can use a stand mixer with a paddle attachment for this step or mix by hand with a spatula.
- Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour to make it easier to work with.
- Prepare the Filling:
- While the dough is chilling, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant. Let the pecans cool.
- In a small bowl, combine the toasted pecans, brown sugar, and cinnamon.
- Roll Out the Dough:
- After the dough has chilled, divide it into 4 equal portions. Working with one portion at a time, roll it out on a lightly floured surface into a circle about 1/8 inch thick.
- Spread a thin layer of fruit preserves evenly over the dough circle. You can use apricot, raspberry, or strawberry preserves, depending on your preference.
- Add the Filling:
- Sprinkle the cinnamon-pecan mixture over the fruit preserves, ensuring an even layer across the dough.
- Cut and Shape the Rugelach:
- Using a sharp knife or pizza cutter, slice the dough circle into 8 wedges, like a pizza.
- Starting from the wide end of each wedge, carefully roll each piece into a crescent shape, ensuring the filling stays inside.
- Prepare for Baking:
- Place each rugelach on a baking sheet lined with parchment paper. Brush each piece with the beaten egg to give it a golden, shiny finish when baked.
- Bake:
- Preheat the oven to 350°F (175°C) and bake the rugelach for 20-25 minutes, or until they are golden brown and crisp around the edges.
- Finish and Serve:
- Once out of the oven, allow the rugelach to cool slightly. Dust with powdered sugar before serving for an extra touch of sweetness. Serve warm or at room temperature.
