Raspberry Pecan Rugelach

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 14 tablespoons butter, cut into pieces
• 1 cup small curd cottage cheese, drained
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup raspberry spreadable fruit
• 1 cup chopped pecans

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the flour and salt in a large bowl. Cut in the butter with a pastry cutter or your fingers until it looks like coarse crumbs.

2. Add the drained cottage cheese and mix until a soft dough forms. Divide into four equal discs, wrap, and chill at least 1 hour.

3. In a small bowl, stir together the white sugar, ground cinnamon, and chopped pecans for the filling.

4. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

5. On a lightly floured surface, roll one dough disc into a 10-inch circle. Spread a thin layer of raspberry spreadable fruit over it and sprinkle with about a quarter of the pecan mixture.

6. Cut the circle into 12 wedges. Roll each wedge up from the wide end toward the point, then place point-side down on the baking sheet, about 2 inches apart.

7. Repeat with the remaining dough discs and filling, chilling any dough that becomes soft and sticky.

8. Bake for 15 to 18 minutes, until golden brown. Cool on the pan for 5 minutes, then move to a wire rack to cool completely.