Apricot Nut Or Cardamom Pistachio Rugelach Recipes

Steps:

• Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
• Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
• Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
• Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.

Steps:

• 1. To make the pastry: The night before baking, in a medium bowl, whisk together the flour and salt until blended.2. In a stand mixer set on medium speed, beat the butter and cream cheese until smooth and creamy. On low speed, gradually beat in the flour mixture until just combined. Scrape down the sides and bottom of the bowl as necessary. Scrape the mixture onto a lightly floured board, and using floured hands, form a 6-by-3-inch log. Cut the log into thirds (8 ounces each) and press each portion into a round, flat disk. On the countertop, spread two 14-inch lengths of plastic wrap, overlapping them by 4 inches. Place one disk in the center and cover with 2 more sheets in the same manner. Place the rolling pin in the center of the disk, then roll firmly and evenly out to the edge. Continue rolling in this fashion until the dough is a 12-inch circle. Repeat with the remaining disks of dough. Leave the dough in the plastic wrap, seal, stack, and refrigerate overnight.3. The next day, when you are ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper or foil.4. To make the apricot nut filling: In a small bowl, mix together the brown sugar and cinnamon until blended. Remove one round of dough from the refrigerator and peel off the top layer of plastic wrap. Lightly flour the top of the dough and flip it over onto a work surface. Brush the top of the dough with one-third of the apricot preserves. Sprinkle one-third of the brown sugar-cinnamon mixture over the preserves, then sprinkle with one-third of the walnuts, one-third of the pecans, and one-third of the raisins. Lightly press any loose nuts into the dough. To make the cardamom pistachio filling: In a small bowl, mix together the brown sugar and cardamom until blended. Remove one round of dough from the refrigerator and peel off the top layer of plastic wrap. Brush the top of the dough with one-third of the melted butter. Sprinkle one-third of the brown sugar-cardamom mixture over the butter, then sprinkle with one-third of the pistachios and one-third of the raisins. Lightly press any loose nuts into the dough. 5. Using a long, sharp knife, cut the dough into 12 pie-shaped wedges. Starting with the wide end opposite the point and working quickly, roll each wedge up jelly-roll fashion. Arrange the rolls, with the point side down, 1 inch apart on the baking sheet. Brush the tops and sides of the rugelach with milk and sprinkle with the granulated sugar. Bake until golden brown and lightly puffy, about 30 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring them to a rack to cool completely. Repeat with the remaining 2 rounds of dough.Variation To make Rugelach with Marmalade, Sage, and Pine Nuts, follow the recipe for the pastry, mixing 1 tablespoon finely chopped fresh sage leaves and 1 teaspoon grated orange zest into the blended butter and cream cheese mixture before adding the flour mixture. Follow the recipe for the apricot nut filling, omitting the brown sugar and cinnamon. Substitute 1 cup warm marmalade for the apricot preserves and use 1 cup pine nuts instead of the pecans and walnuts. Proceed as directed.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Put the apricots in a blender and process until smooth. Pour the mixture through a fine mesh strainer, measuring out 500ml of purée. Add the honey, sugar, 100ml water and the cardamom, and mix together until smooth and evenly combined.
• Divide the mixture between the 10 cavities of your ice lolly mould (see below for where to buy). Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
• To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies, dipping each into the chopped pistachios to serve.

Steps:

• In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
• In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
• Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.