Description
Tender cream-cheese crescent cookies rolled with maple-brown sugar pecans and cinnamon sugar.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 8 oz (227 g) full-fat block cream cheese, softened
- 2 1/4 cups (281 g) all-purpose flour
- 1/2 tsp fine salt
- 2 cups (228 g) pecans, toasted and finely chopped
- 3/4 cup (150 g) packed dark brown sugar
- 1/3 cup (80 ml) pure maple syrup
- 3 tbsp (24 g) all-purpose flour, for filling
- 1 tsp ground cinnamon, for filling
- 1/4 tsp fine salt, for filling
- 1 large egg (50 g without shell), beaten
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp ground cinnamon, for topping
Instructions
- Beat butter and cream cheese just until smooth. Mix in 2 1/4 cups (281 g) flour and 1/2 tsp salt until large clumps form.
- Divide into four equal disks, wrap, and refrigerate for at least 2 hours.
- Combine pecans, brown sugar, maple syrup, filling flour, cinnamon, and salt.
- Roll one disk into a 10-inch (25 cm) circle about 1/8 inch (3 mm) thick. Spread with one-quarter of the filling.
- Cut into 12 wedges. Roll each from wide edge to point, place point-side down, and curve the ends inward.
- Repeat with remaining dough and filling to make 48 crescents. Arrange on parchment-lined trays.
- Brush with egg and sprinkle with cinnamon sugar. Chill for 20 minutes.
- Heat the oven to 350°F (175°C). Bake one tray at a time for 20–24 minutes until golden with caramelized bottoms.
- Cool for 5 minutes on the tray, then transfer to a rack while any escaped sugar remains warm.
Notes
Keep the dough cool, spread the filling thinly, place every point underneath, and move the baked rugelach before escaped maple caramel hardens.