Creamy Cranberry-Pecan Rugelah Bagels

Ingredients:

Cream cheese based dough:

• 225 g of butter at room temperature
• 225 g of cream cheese (such as Philadelphia, Mascarpone)
• 2 cups of wheat flour

Filling:

• 1/2 cup dried cranberries (or raisins)
• 1 cup lightly toasted and chopped pecans
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons melted butter
• 1 egg mixed with 2 tbsp of water for greasing

Preparation:

1. Cream cheese based dough: Using an electric mixer, beat the butter and cream cheese. Reduce the mixer speed to low and gradually add the flour. Form the dough into 3 thick disks. Wrap them and refrigerate for 2 hours or overnight.
2. Filling: Preheat oven to 180°C. In a small saucepan, cover the cranberries with water and bring to a boil. Remove from heat and let cool. Strain. In a small bowl, combine the nuts, brown sugar, and cinnamon. Roll the dough into 25cm circles. Sprinkle with the sugar, nut, and raisin mixture. Use a pizza wheel to cut the dough into 12 triangles.
   
   Roll the resulting segments and place them on a baking sheet lined with parchment paper or a nonstick baking sheet. Brush the rolls with egg. Bake for 15 minutes, until cooked through and light golden.