An easy rugelach recipe is the pecan pie rugelach that is provided by Pillsbury.com. The recipe requires 1 Pillsbury refrigerated pie crust, 4 ounces cream cheese, 2 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1/2 cup chopped pecans in addition to 1 egg and 1 tablespoon of sugar.
Preheat the oven to 350 degree Fahrenheit. While the oven is heating, spread parchment paper over a large cookie baking sheet. In a medium bowl, combine the cream cheese, brown sugar and cinnamon. Stir the ingredients together until they are completely incorporated. Remove the pie crust, and unroll it onto a lightly floured cutting board.
Spread the cream cheese mixture over the pie crust. Make sure that the cream cheese spread reaches 1/4 inch from the edge of the pie crust dough. Sprinkle the pecans over the cream cheese mixture, and lightly press them into the dough. Cut the dough into 16 equal triangle pieces. Roll up each piece by starting from the widest portion of the triangle and working toward the point until the pastry takes on a croissant-like shape.
Place each uncooked rugelach onto the cooking baking sheet with the point side facing down. Beat the egg in a small bowl. Brush each pastry with a small amount of the egg, and sprinkle the sugar over the top of them. Bake the pastries for 25 to 30 minutes or until they are golden brown.