Try our Cranberry Pecan Rugelach – Perfect for Any Occasion!

Are you ready for a heavenly explosion of flavors? I’m Ehud, and I’m thrilled to share with you my Cranberry Pecan Rugelach recipe. The crunchy pecans blended with the tangy dried cranberries will take your tastebuds on a journey that you never knew existed. This traditional Jewish pastry is one of my favorites, and there’s no better feeling than sharing it with friends and family during the holiday season.

The Cranberry Pecan Rugelach is a must-add to your dessert table, whether it’s Christmas, Hanukkah or any other festive occasion that you’re celebrating. You’ll see how simple and easy it is to create this mouth-watering delight that will make everybody ask for more. So let’s not waste any time, gather the ingredients, preheat your oven and get started with me to create one of the most delicious treats that you’ll be proud to share with everyone around you.

Why You’ll Love This Recipe

Cranberry Pecan Rugelach
Cranberry Pecan Rugelach

Looking for a delicious pastry that will satisfy your sweet tooth? Look no further than this Cranberry Pecan Rugelach recipe! I guarantee that this recipe will become a crowd-pleaser in no time, and you’ll soon find yourself making batch after batch just to keep up with the demand.

Made with a rich and flaky cream cheese dough, these rugelach are filled with a sweet and nutty mixture of dried cranberries and chopped pecans. The combination of the tart cranberries with the crunchy pecans and buttery dough creates a perfect balance of flavors and textures that is sure to impress your taste buds.

This recipe is not only delicious, but it’s also incredibly versatile. Want to switch up the flavor profile? Feel free to experiment with different fillings like cranberry-orange, chocolate-cranberry, or even snickerdoodle rugelach. You can also substitute walnuts for pecans for a new twist on classic walnut rugelach.

What’s more, this recipe is easy to make even if you’re not an experienced baker. With just a handful of ingredients, some simple steps, and a food processor, you can create your own perfectly flaky pastries that look like they came straight from your favorite bakery.

Overall, this Cranberry Pecan Rugelach recipe is perfect for anyone looking for a tasty dessert or snack that’s both impressive and easy-to-make. So why not give it a try? Your taste buds will thank you!

Ingredient List

“A bite of heaven in every roll.”

Here are the ingredients you’ll need to make Cranberry Pecan Rugelach:

For the dough:

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature

For the filling:

  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans, lightly toasted
  • 1 cup dried cranberries

For the egg wash:

  • 1 large egg yolk
  • 2 tablespoons water

Note: You can easily add your favorite spices and fillings, such as apple butter or bittersweet chocolate, to this basic recipe for a delightful twist. Get creative and have fun with it!

The Recipe How-To

“Share the love, share the rugelach.”

Now that we have covered the reasons why you will love this Cranberry Pecan Rugelach recipe, let’s move on to the fun part – making it! With a rich cream cheese dough and a sweet and nutty filling, these little pastries are the perfect combination of crispy and chewy. Follow these simple steps to create a batch of perfect rugelach.


  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup dried cranberries, chopped
  • 1 cup lightly toasted chopped pecans


  1. In a large bowl, whisk together flour and salt.

  2. In a separate bowl or stand mixer, beat the cream cheese until creamy. gradually add in the butter until mixture is smooth.

  3. Add sugars and cinnamon to the cream cheese mixture until blended.

  4. Gradually stir in the flour mixture until a dough forms.

  5. Divide the dough into quarters and flatten each quarter into a disc shape.

  6. Working with one disc at a time, place it onto a well-floured piece of parchment paper and roll it out into an approximately 9-inch round circle.

  7. Spread some of the cranberry-pecan filling onto the rolled out dough with an offset spatula.

  8. Cut each circle of dough into wedges using a pizza cutter or sharp knife.

  9. Roll up each wedge starting from the wider end and ending at the tip.

  10. Place the rolled up rugelach on an ungreased baking sheet lined with parchment paper.

  11. Preheat your oven to 350°F (180°C) and refrigerateing for twenty minutes before baking for about twenty-five minutes or until golden brown on top.

  12. Transfer to a wire rack and cool completely before serving.

With these simple steps, you can create warm and delicious homemade Cranberry Pecan Rugelach with ease!

Substitutions and Variations

“Just one isn’t enough, trust me.”

While this Cranberry Pecan Rugelach Recipe is already delicious as is, there are a few tweaks and variations that you can make to customize it to your liking. Here are some ideas:

– Swap out the cranberries and pecans for other flavors: If you’re not a fan of cranberries or pecans, consider using different fillings instead. Try dried currants or cherries for a similar bite-sized tartness with other nuts such as almonds or walnuts for a tasty twist.

– Use different types of dough: While cream cheese dough is traditional in rugelach recipes, you could experiment with filo pastry or puff pastry for lighter version or unbaked pie crusts for even flakier texture.

– Add chocolate: Chocolate is always a good idea. You could mix in chips with the filling or melt bittersweet chocolate to drizzle over the rugelach once baked.

– Change up the spices: Experiment with different spices such as nutmeg, clove, ginger, or cardamom. For chocolate-themed varieties, you could add a touch of cinnamon or chili powder.

– Get creative with different fruit flavors: While the recipe recommends cranberries, you could try fruity alternatives like fresh raspberries or blueberries too!

Remember, you can get creative with these variations but always keep a balance of flavors and crunchiness in the dough and filling ingredients. These rugelachs happy accidents are what make each recipe unique!

Serving and Pairing

“Bite-sized happiness with every munch.”

One of the best things about Cranberry Pecan Rugelach is that they are extremely versatile in terms of serving and pairing. This pastry can be enjoyed as a delightful dessert or alongside coffee to get through the midday slump.

When it comes to serving, these rugelach cookies can be arranged beautifully on a platter or placed in small baskets for guests to pick from – either way, their delicious aroma and eye-catching appearance will leave a lasting impression on all those who indulge in them.

As for pairing, Cranberry Pecan Rugelach goes well with a variety of drinks such as tea, coffee, hot chocolate, or a glass of cold milk. If you’re in the mood for something more refined, try pairing them with a sweet dessert wine such as Moscato d’Asti or Port.

Lastly, if you’re feeling creative – use your imagination! These rugelach cookies are versatile enough to be enjoyed with your favorite toppings like whipped cream or fresh fruit. You could even go all out and add some melted chocolate drizzle on top. The choices are endless.

Overall, Cranberry Pecan Rugelach is perfect for anyone who enjoys Jewish food with a modern twist. Whatever way you choose to serve them or pair them, these delicious treats are guaranteed to leave a lasting impression on your taste buds.

Make-Ahead, Storing and Reheating

“Get ready for a sugar rush like no other.”

Cranberry Pecan Rugelach is a dessert that is perfect for making ahead of time. If you have a busy schedule or just want to get ahead in your party planning, this recipe is designed to be made and stored for later use. Here are some tips on how to make, store, and reheat these delicious pastries:


The dough for these rugelach cookies can be made and stored in the fridge up to three days ahead. This will save you a lot of time when you’re ready to make the actual cookies! Once you’re ready to assemble the rugelach, simply let the dough come back to room temperature before rolling it out.


Once the cranberry pecan rugelach have been baked, allow them to cool completely before storing them. This will prevent them from becoming soggy or developing condensation inside the container. Store them in an airtight container at room temperature for up to three days. If you need to store them longer than three days, place them in the freezer instead.


To reheat rugelach cookies that have been frozen, allow them to come back up to room temperature before throwing them in a 350°F oven for about 10 minutes. You can also reheat them in the microwave if you’re short on time.

Whether you’re making these for a special occasion or just indulging in some sweet treats, being able to make and store them ahead of time will save you valuable time and energy!

Tips for Perfect Results

One of the most fundamental tips for making any pastry dough is to keep your butter and cream cheese well chilled before beginning. The reason being, the colder your ingredients are, the better they will hold their structural integrity once baked. This results in tender, flaky pastry.

To test if you have overworked your dough, bend it gently into a U shape. If it cracks or breaks, start again. As with all pastry, work quickly and handle the dough as little as possible to prevent overworking.

Another tip is to use parchment paper when rolling out the dough instead of additional flour. This technique will keep the dough from sticking and becoming tough.

Considering rugelach’s unique crescent shape, ensure your filling is thick enough that it will not ooze out during the baking process. A thicker filling also offers much more depth of flavor with every bite.

Regarding baking time and temperature, be aware that cooking times can vary depending on different oven models and types. So start checking them at the lower end of the range provided in this recipe, focusing instead on aspects such as color and texture at 18 – 22 minutes of baking time. Once you find the right bake time for your specific oven temperature and altitude–take note so next time they come out just as perfect!

Lastly, storing rugelach in an airtight container will preserve freshness up to five days room-temperature storage, approximately three months in extended freezing fine for assorted healthy desserts . Ensure they are stored securely as they can be easily damaged or crushed.

So now armed with these handy tips and tricks your next batch of rugelach cookies will be perfectly delicious every time!


As you prepare to create your delicious Cranberry Pecan Rugelach, you may encounter some questions during the process. Therefore, it’s important to provide some Frequently Asked Questions (FAQs) and their answers before you embark on making this dessert. Read on to find answers to common questions that others may have encountered while making this rugelach recipe.

How Long Will homemade rugelach last?

To keep your Rugelach fresh and ready to eat, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for 1 to 2 weeks. If you want to save them for longer, you can freeze the dough discs or the shaped Rugelach cookies for up to 3 months. When you’re ready to enjoy them, simply thaw overnight in the refrigerator before continuing with the recipe.

What are rugelach cookies made of?

Rugelach is a delicious pastry whose name comes from the Yiddish language, meaning “little twists.” The pastry is made from a rich cream cheese dough that is rolled up with various sweet fillings such as nuts, chocolate, preserves, raisins, and more, creating delightful layers of flavors.

What is the best way to store rugelach?

To keep any rugelach that you may have left over fresh, it’s best to store them in an airtight container at room temperature. This storage method will keep the pastry tasty for several days. However, if you want to keep them even longer, you can freeze them instead. This will ensure that they stay delicious for whenever you’re ready to enjoy them again.

Can you freeze rugelach?

Now it’s time to transform our dough into disks! Take each half of the dough and mold it into a circular shape. After shaping, wrap each disk thoroughly with plastic wrap and place them in the refrigerator for at least 2 hours, or for a maximum of 1 day. If you don’t plan on using the dough right away, you can seal it tightly and place it in the freezer for up to 2 months.

Bottom Line

In conclusion, if you’re looking for a delicious and unique dessert to impress your guests, you can’t go wrong with this cranberry pecan rugelach recipe. With its blend of tart cranberries, crunchy pecans, and buttery pastry dough, it’s a treat that everyone will love.

The best part about this recipe is its versatility. You can switch up the filling to suit your taste or use different nuts and fruit to create a completely new flavor profile. And if you’re feeling adventurous, you can even add in some bittersweet chocolate or orange zest for a twist on tradition.

Not only is this cranberry pecan rugelach recipe perfect for parties and gatherings, but it’s also a great baking project for any day of the week. Plus, it can be made ahead of time and stored in the freezer for up to three months, making it a convenient dessert option.

So what are you waiting for? Try out this rugelach recipe and get ready to fall in love with its sweet and nutty goodness. Your taste buds (and guests) will thank you for it!

Cranberry Pecan Rugelach

Cranberry Pecan Rugelach Recipe

This is another Wayne Harley Brachman recipe.
No ratings yet
Prep Time 2 hrs 25 mins
Cook Time 15 mins
Course Dessert
Cuisine Jewish
Servings 36 rugelach
Calories 147.7 kcal



  • 8 ounces unsalted butter (at room temperature)
  • 8 ounces cream cheese
  • 2 cups all-purpose flour or 2 cups pastry flour


  • 1/2 cup dried cranberries (craisins)
  • 1 cup lightly toasted chopped pecans
  • 1 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons melted butter
  • 1 egg, mixed with
  • 2 tablespoons water, to make a wash


  • 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.
  • Preheat oven to 350 degrees.
  • In a small saucepan, cover the cranberries with water and bring to a boil.
  • Remove from heat and let cool.
  • Drain.
  • In a small bowl, combine pecans, brown sugar and cinnamon.
  • Roll dough into a 10-inch circles.
  • Paint with the melted butter.
  • Sprinkle with the sugar/nut mixture and cranberries.
  • With a pizza wheel, cut into 12 wedges.
  • Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet.
  • Paint the rugelach with the egg wash.
  • Bake for 15 minutes or set and light golden.

Add Your Own Notes


Serving: 1208gCalories: 147.7kcalCarbohydrates: 12.1gProtein: 1.7gFat: 10.7gSaturated Fat: 5.5gCholesterol: 28.9mgSodium: 30.7mgFiber: 0.6gSugar: 6.1g
Keyword < 4 Hours, Breads, Dessert, Fruit, Nuts, Weeknight
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