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World’s Easiest Pecan Pie Rugelach

pecan pie rugelach

The flavors of a classic Thanksgiving pie get rolled up inside flaky Pillsbury® pie crust for an irresistible holiday treat. This dessert will be the hit of the party!!

  • Prep15 MIN
  • Total45 MIN
  • Servings16

Make with  Pillsbury Pie Crust


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


  • 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.

Expert Tips

  • Serve with caramel sauce for dipping.
  • To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.


Recipe from Pillsbury Kitchens

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