Cranberry Pecan Rugelach, a Hanukkah sweet treat!

These Cranberry Pecan Rugelach Cookies are a new favorite! The cream cheese dough is filled with a cranberry pecan mixture, then rolled to create these delectable crescent cookies for the holidays. I’m sure they will be a favorite of yours too!

Cranberry Pecan Rugelach, a sweet treat for Hanukkah!

Last evening was the beginning of Hanukkah, and we hosted a Hanukkah Celebration Dinner for friends. I had decorated the table with the appropriate dark blue and gold, and made a vegetarian dinner from a Jewish Vegetarian cookbook I have had for several years. I also made a couple of Jewish sweet treats. One of these was the Cranberry Pecan Rugelach by Wayne Harley Brachman. I found the recipe on the Food Network website.

Jesus and Hanukkah . . .

We aren’t Jews. We are Christians. But, there is a lot to be learned from the Jewish feasts that point to Jesus. Remember, it was during the Feast of Dedication that Jesus told His Disciples and followers that He was the “Light of the world.” And, Hanukkah, or the Festival of Lights, is the Feast of Dedication. Is it not interesting that He made this statement during the Festival of Lights? Since He is the Light of the world? It’s not coincidence . . . it was all in God’s plan.

For this reason, we, as Christians, can celebrate Hanukkah. Just keep the focus of the celebration on Him.

Making the Cranberry Pecan Rugelach . . .

I have NEVER made any rugelach . . . cranberry pecan or otherwise. But, it was an absolute HIT at our Hanukkah dinner. I also took some to the girls at Candace’s shop, and they had a “fit” over them. Kayla told me to bring her some anytime I made them. Then she promptly put the container with the remaining two on a shelf . . . out of sight of the others. Hmmm:)

I halved the original recipe because it made too many cookies for what I needed. Consequently, I divided my dough into 2 balls, not three, and the cookies were a little small. But they were delightfully good anyway!

The first step is to make the cream cheese dough.

Divide in two equal parts, wrap in plastic wrap and refrigerate two hours.

Roll out on a floured surface into a 10-inch circle.

Make the filling by combining all ingredients in a small bowl.

Spread dough with melted butter, add the filling, and cranberries.

Cut into crescents, roll and bake.

Cool on wire racks. Serve!!! And your guests will definitely want seconds, thirds and more!

These little Cranberry Pecan Rugelach cookies are a bit time consuming. You have to allow around 3 hours from start to finish. But they are delicious. The cream cheese crust on these cookies will create a memory-making moment for your taste buds. Not kidding!

Have you even eaten Cranberry Pecan Rugelach, or any rugelach cookies?

Cranberry Pecan Rugelach Cookies

Shared on Meal Plan Monday, Tasty Tuesdays,

Cranberry Pecan Rugelach Cookies Recipe

This little crescent cookie will definitely become a favorite with your family and friends. The cream cheese dough, filled with melted butter, cranberries, and pecans in a brown sugar base creates a memory-making goodie for the holidays.





Servings: 2 dozen

Author: Wayne Harley Brachman


Cream Cheese Dough:

  • 1
    butter (at room temperature)
  • 1/2
    (8-ounce) package
    cream cheese (you will use 4-ounces)
  • 1
    all purpose flour


  • 1/4
    dried cranberries
  • 1/2
    chopped pecans, toasted
  • 1/2
    light brown sugar
  • 1/2
    ground cinnamon
  • 1 1/2
    melted butter
  • 1
    egg mixed with 2 tablespoons water
    (to make an egg wash)


  1. Cream together butter and cream cheese in a mixing bowl.

  2. With mixer on low, gradually add in flour. Form into 2 disks. Wrap in plastic wrap and refrigerate for 2 hours (or overnight).

  3. Preheat oven to 350 degrees.

  4. Place dried cranberries in a small saucepan. Cover with water and bring to a boil. Remove from heat and let cool. Drain. 

  5. In a small bowl, combine pecans, brown sugar and cinnamon. 

  6. Roll each dough ball into a 10-inch circle. Brush with the melted butter. 

  7. Sprinkle the brown sugar/pecan mixture over the butter. Add cranberries.  (I think it would be easier next time to cut the cookies into the crescents before adding the cranberry pieces. Mine kept falling out.)

  8. With a pizza wheel, cut into 12 crescent shape wedges. Roll up the wedges and place on a parchment paper lined or nonstick cookie sheet.

  9. Brush the rugelach with the egg wash. 

  10. Bake for 15-20 minutes or set and light golden brown. Remove from oven, transfer to wire racks and let cool completely.



I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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