Praline Rugelach

By MarieR

Southern Living
DECEMBER 2013.
(Dough must be chilled 2 hours- -Chill finished rolled cookies before baking to keep filling from melting out of the dough.)

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 cup butter, softened
• 3/4 cup firmly packed light brown sugar, divided
• 3 teaspoons vanilla extract, divided
• 1 teaspoon kosher salt, divided
• 2 cups all-purpose flour
• 1/4 cup butter, melted and cooled
• 2 tablespoons cane syrup*(Maple syrup can be substituted)
• 2 tablespoons whipping cream
• 1/2 teaspoon ground cinnamon
• 2 cups finely chopped toasted pecans
• 1 large egg, lightly beaten

Details

Servings 48
Adapted from myrecipes.com

Preparation

Step 1

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. Spread about 3 1/2 Tbsp. butter mixture in a thin layer on dough circle, leaving a 1/2-inch border around edges. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges, and roll up wedges, starting at wide end. Place, point sides down, on a parchment paper-lined baking sheet. Chill 20 minutes. Repeat procedure with remaining dough, butter mixture, and pecans.

4. Preheat oven to 350°. Whisk together egg and 1 Tbsp. water. Brush each roll with egg mixture. 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.

*Maple syrup may be substituted.