Pecan Cinnamon Rugalach Recipe

24 servings, ready in 25 minutes

For dough, beat cream cheese and butter until smooth. Add flour and combine until evenly blended. Shape dough into a disc, wrap and chill until firm, for about 2 hours.

For filling, combine all ingredients except egg mixture and set aside.

Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.

On a lightly floured surface, cut dough into 4 pieces and shape each into a ball. Roll out each ball to just less than 1/4 -inch (7 mm) thickness, about 6-inches (15 cm) across. Cut each round into 6 wedges. Spoon a generous teaspoonful of filling at widest end for each wedge, and roll from this end to the point, like a croissant. Bend cookie into a crescent-shape and place on a baking tray. Brush cookies with egg mixture and bake for 16 to 20 minutes until lightly browned.

Cookies can be stored for up to 5 days in an airtight container or frozen for up to 2 months.


  • 1/2 cup (125 mL) cream cheese, room temperature
  • 1/2 cup (125 mL) unsalted butter, room temperature
  • 1 1/2 cups (375 mL) all-purpose flour
  • 3/4 cup (180 mL) finely chopped pecan pieces
  • 1/3 cup (80 mL) SPLENDA® Brand Brown Sugar Blend
  • 1 tsp (5 mL) ground cinnamon
  • 1 tbsp (15 mL) unsalted butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1 egg whisked with 2 tbsp (30 mL) cold water, for brushing

Nutrition information

per serving
Total Fat 9.00g
Saturated Fat 4.00g
Sodium 15.00mg
Total Carbohydrates 8.0g
Fibre 1.00g
Sugars 2.00g
Protein 2.00g

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