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Pecan Pie Rugelach

Prep 15 min
Total 45 min
Ingredients 7
Servings 16

The flavors of a classic Thanksgiving pie get rolled up inside flaky Pillsbury® pie crust for an irresistible holiday treat. MORE+ LESS-

By Pillsbury Kitchens

Updated November 7, 2013

Make with

Pillsbury Pie Crust

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

oz cream cheese (from 8-oz package), softened

tablespoons packed brown sugar

1/2

teaspoon ground cinnamon

1/2

cup chopped pecans, toasted

egg, slightly beaten

tablespoon granulated sugar

Steps

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1

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
2

Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and cinnamon with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans; press slightly into dough. Cut into 16 wedges. Roll up each wedge, starting with widest side. Place point side down on cookie sheet.
3

Brush egg over tops of pastries. Sprinkle with granulated sugar.
4

Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.

Expert Tips

Serve with caramel sauce for dipping.
To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 90mg; 4%
Potassium: 30mg; 1%
Total Carbohydrate: 9g; 3%
Dietary Fiber 0g 0% Sugars 3g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;