These pecan pie rugelach deserve a moment of praise. They’re filled with pecan pieces, brown sugar, butter, maple syrup, bourbon–and–a pinch of cayenne pepper. The world of rugelach will never be the same.
Just when we thought rugelach couldn’t get any better, we discovered that sneaking pecan pie filling into these these spiral cookies made them even more stunningly irresistible. Go on, give it a try. We dare you to stop at just one.–Angie Zoobkoff
Pecan Pie Rugelach
- Quick Glance
- 1 H, 15 M
- 3 H, 50 M
- Makes 24 cookies
- For the rugelach dough
- 2 1/2 cups whole wheat pastry flour, plus more for the work surface
- 1 1/2 teaspoons salt
- 1 1/2 sticks cold unsalted butter (6 ounces)
- 4 ounces cold cream cheese, cut into 1/2-inch (12-mm) chunks
- 2 tablespoons bourbon (or substitute apple cider vinegar)
- 1 tablespoon vanilla extract
- 6 tablespoons ice cold water
- For the pecan pie filling
- 1 cup pecan pieces
- 1 cup packed light or dark brown sugar or coconut sugar
- 4 tablespoons butter or coconut oil (2 oz)
- 2 tablespoons maple syrup
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- Make the rugelach dough
- 1. If making the dough by hand, combine the flour and salt in a medium bowl. Cut the cold butter and cream cheese into the flour with the back of a fork or pastry blender until the flour is crumbly. In a small bowl, combine the bourbon, vanilla, and water and then add it to the flour mixture, a couple tablespoons at a time, tossing and compressing the mixture gently with your hands until it forms a ball, being careful not to overwork the dough.
If making the dough in a food processor, combine the flour, salt, butter and cream cheese in the processor and pulse until chickpea-sized balls are formed. Pour in the bourbon, vanilla, and water and pulse just until a dough forms and starts to pull away from the edge of the processor bowl.
- 2. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Make the pecan pie filling
- 3. Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment.
- 4. Spread the pecans on the baking sheet and bake until the nuts are fragrant and toasted, about 10 minutes. Be careful baking the pecans because they can go from just right to over-roasted very quickly. Remove the nuts from the oven and immediately transfer to a plate to cool slightly. Turn the oven off. Pulse the cooled nuts in a blender or food processor until mealy but not finely ground, about 30 seconds.
- 5. In a medium saucepan over medium-high heat, whisk the brown sugar, butter, maple syrup, bourbon, vanilla, and salt together and cook over medium-high heat, stirring occasionally, until the liquid thickens and starts to look like the foam on a beer and, when you stir it, you can see the bottom of the pan for a split second, 4 to 6 minutes. Remove the pan from the heat and add the ground pecans and cayenne, if using. Let the mixture to cool completely.
- 6. When the dough has chilled and the nuts and sugar have cooled and hardened, preheat the oven once again to 375°F (190°C) and line 2 rimmed baking sheets with parchment.
- Assemble the rugelach
- 7. Lightly flour a rolling pin and a surface for rolling the dough. Remove the chilled dough from the fridge, unwrap, and roll it out into a 1⁄8-inch (3-mm) thick rectangle about 15-by-8-inches (38-by-20-cm). Sprinkle half the nut mixture evenly over the dough, taking the filling all the way to the edges.
- 8. Starting on a longer end of the dough, roll the dough into a log and then cut into 12 equal cookie spirals. Place the spirals on the baking sheet, seam-side down, and then place in the freezer while you do the same with the other half of the dough and filling mixture. Freeze the rugelach for no more than 10 minutes.
- Bake the rugelach
- 9. Bake the rugelach until the crust is golden and flaky, 20 to 25 minutes. (Those extra 5 minutes in the oven will result in crisper cookies.) Transfer to a wire rack to cool for at least 10 minutes before serving.