Pecan Rugelach

Instructions

1. In a large bowl, whisk together the flour and salt until combined.
2. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese, softened unsalted butter, and vanilla extract on medium speed until smooth and creamy, about 2-3 minutes.
3. Gradually add the flour mixture to the butter and cream cheese mixture, mixing on low speed just until the dough comes together. Avoid overmixing.
4. Divide the dough into 4 equal portions, wrap each portion tightly in plastic wrap, and refrigerate for at least 1 hour to chill thoroughly and firm up the dough.
5. Prepare the filling by combining the granulated sugar, ground cinnamon, and chopped pecans in a small bowl. Mix well to distribute evenly.
6. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out one portion of dough at a time into a 9-inch (23 cm) circle about 1/8 inch (3 mm) thick.
8. Evenly sprinkle 1/4 of the pecan-cinnamon-sugar mixture over the rolled dough.
9. Using a sharp knife or pizza cutter, cut the dough into 8 equal wedges, like slicing a pizza.
10. Starting at the wide end of each wedge, gently roll it up toward the point to form a crescent shape, slightly curving the tips inward.
11. Place the formed rugelach on the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops lightly with extra granulated sugar.
12. Repeat the rolling, filling, cutting, and shaping process with the remaining dough portions and filling.
13. Bake the rugelach in the preheated oven for 20-25 minutes, or until they are golden brown and crisp.
14. Remove the baking sheets from the oven and let the rugelach cool on the pans for 10 minutes before transferring them to a wire rack to cool completely.