When I saw the recipe for "Walnut and Brown Sugar Rugelach" in Everyday Food many months ago, I was struck by its similarity to my mom's recipe for tassies (see Cookie of the Month, Part 1).
This is the cookie that I baked and brought into work last week (after bingeing on several of them myself) — only, to make it even more like my mom's famous cookies, I replaced the walnuts with pecans.
Pecan and Brown Sugar Rugelach
• 2 sticks unsalted butter
• 8 oz cream cheese
• 2 TBS granulated sugar
• 1/2 tsp salt
• 2 cups all-purpose flour
• 1 large egg, lightly beaten
• 1 cup pecans, finely chopped
• 1/2 cup packed light brown sugar
Blend the butter, cream cheese, granulated sugar and salt in a food processor. Add flour and pulse until a dough forms. Divide the dough in half and refrigerate for at least 2 hours.
Make an egg wash — combine egg with 1 tsp of water in a small bowl.
Preheat oven to 350, with racks set in upper and lower thirds. Line two baking sheets with parchment paper. On a lightly floured surface, roll out each dough half into an 11-inch circle (about 1/4-inch thick). Use a large dinner plate as a guide to trim the dough to make a perfect circle. Brush both circles with the egg wash, and sprinkle with brown sugar and pecans.
Use a pizza cutter to cut each circle into 16 triangles. Roll each triangle toward the center of the circle, place the roll on lined baking sheet (seam side down) and brush with egg wash. Bake for 30-32 minutes until golden brown; cool on a wire rack.
Delicious — like a springtime tassie!