Creamy bagels with cranberries and pecans “Rugelah” – detailed cooking recipe. Share with friends: 
Food Photography: Wayne Harley Brahman Time: 2 hours. 40 min Difficulty: easy. Quantity: 36 bagels. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cream Cheese Dough:
- 225 gr. butter at room temperature
- 225 gr. cream cheese cream (such as Philadelphia, Mascarpone)
- 2 tbsp. wheat flour
Filling:
- 1/2 tbsp. dried cranberries (or raisins)
- 1 tbsp. lightly roasted and chopped pecans
- 1 tbsp. brown sugar
- 1 tsp ground cinnamon
- 3 tbsp. l melted butter
- 1 mixed with 2 tbsp. l water egg for lubrication
Recipes with similar ingredients: cream cheese, Philadelphia cheese, cheese mascarpone, pecans, brown sugar, cinnamon, eggs, cranberries, raisins
Recipe preparation:
- Cream Cheese Dough: Electric Mixer whip butter and cream cheese. Set the mixer to low speed and gradually introduce flour. Form from dough 3 thick disk. Wrap them and refrigerate for 2 hours or on night.
- Filling: Preheat the oven to 180 ° C. In a little pour the cranberries in water and bring to a boil. Remove from heat and let cool. Strain. Combine the nuts in a small bowl, brown sugar and cinnamon. Roll the dough into circles with a diameter of 25 see. Sprinkle with a mixture of sugar, nuts and raisins. Pizza wheel cut them into 12 triangles. Roll the resulting segments and put them on a baking sheet covered with parchment paper or non-stick baking sheet. Lubricate the bagels with an egg. Bake for 15 minutes until baked and cooked. light golden.
