Raspberry Pecan Rugelach

These lightly sweet morsels are filled with raspberry and pecans.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 65 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• 14 tablespoons butter, cut into pieces
• 1 cup small curd cottage cheese, drained
• ¼ cup raspberry spreadable fruit

Recipe Instructions

Step 1

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Step 2

Place flour, salt, and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours.

Step 3

Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 1/8 inch thick circle. Spread 1 tablespoon of raspberry spreadable fruit, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 wedges. Roll each wedge, starting with the wide end Place the cookie point-side down on the prepared baking sheet.

Step 4

Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.