Pecan Pie Rugelach

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1 tbsp Granulated sugar

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Bread & Baked Goods

  • 1 Pillsbury pie crust, Refrigerated

• Dairy

  • 4 oz Cream cheese

Found on pillsbury.com

Description

Ingredients

• 1 Pillsbury™ refrigerated pie crust, softened as directed on box
• 4 oz cream cheese (from 8-oz package), softened
• 2 tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans, toasted
• 1 egg, slightly beaten
• 1 tablespoon granulated sugar

Directions

• 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.

Nutrition