In the book Florence Adler Swims Forever, Florence’s parents, Esther and Joseph, owned a successful bakery in Atlantic City. There is a scene where Mr. and Mrs. Adler give their son-in-law, Isaac, some rugelach to take to his father. As soon as I read that, I knew I wanted to make rugelach as my companion recipe. I turned to my favorite celebrity chef, Ina Garten, to find her recipe and watch her instructional video. Ina makes the traditional recipe with apricot preserves, walnuts, and raisins which makes 48 cookies.

My version is based on Ina’s recipe, but with blueberry preserves and pecans, no raisins, and makes 24 cookies. These Blueberry Pecan Rugelach are delicious triangles of cream cheese and butter dough wrapped around a filling of blueberries and pecans, then sprinkled with cinnamon sugar.

Print Recipe

Blueberry Pecan Rugelach

Course

Cookies, Dessert

Cuisine

Eastern European

Keyword

Dessert

Servings

cookies

Ingredients

• 4 ounces cream cheese at room temperature
• 8 tablespoons unsalted butter [1 stick] at room temperature
• 2 tablespoons granulated sugar
• 1 pinch kosher salt
• 1/2 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 tablespoons light brown sugar
• 1/4 teaspoon cinnamon
• 1/2 cup pecans finely chopped
• 1/4 cup blueberry preserves
• 1 egg beaten
• 1 tablespoon milk for egg wash
• Cinnamon sugar for sprinkling

Course Cookies, Dessert Cuisine Eastern European Keyword Dessert Servings cookies Ingredients 4 ounces cream cheese at room temperature 8 tablespoons unsalted butter [1 stick] at room temperature 2 tablespoons granulated sugar 1 pinch kosher salt 1/2 teaspoon pure vanilla extract 1 cup all-purpose flour 1/4 cup granulated sugar 3 tablespoons light brown sugar 1/4 teaspoon cinnamon 1/2 cup pecans finely chopped 1/4 cup blueberry preserves 1 egg beaten 1 tablespoon milk for egg wash Cinnamon sugar for sprinkling

Instructions

1. Cream the softened cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 2 tablespoons sugar, salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined.
2. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in half, wrap each piece in plastic, and refrigerate for 1 hour.
3. To make the filling, combine ¼ cup granulated sugar, brown sugar, cinnamon, and pecans.
4. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons blueberry preserves and sprinkle with ½ of the filling. Press the filling lightly into the dough.
5. Cut the circle into 12 equal wedges cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
6. Preheat the oven to 350 degrees F.
7. Combine the egg and milk to make a wash. Brush each cookie with the egg wash. Sprinkle with cinnamon sugar. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.