PISTACHIO-APRICOT RUGELACH
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 rugelach
Number Of Ingredients 14
Steps:
- Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to medium; beat in the flour mixture until combined, about 1 minute. Turn out onto a sheet of plastic wrap, shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Cut the dough in half. Working with one half at a time, roll out each piece of dough into a 6-by-12-inch rectangle on a lightly floured surface; square off the edges. Refrigerate the dough rectangles until firm, at least 20 minutes.
- Make the filling: Spread 3 tablespoons apricot preserves on each dough rectangle, leaving a 1-inch border on one long side. Toss the pistachios, dried apricots, granulated sugar, cinnamon and salt in a small bowl. Sprinkle over the preserves and press in gently.
- Starting with the jam-covered long side, roll up each dough rectangle into a tight log. Place seam-side down on a baking sheet and refrigerate until firm, about 1 hour.
- Preheat the oven to 325 degrees F. Line a separate baking sheet with parchment paper. Brush the logs with the beaten egg and sprinkle with turbinado sugar. Cut the logs into 1-inch-thick rounds. Arrange seam-side down on the prepared pan, about 1 inch apart.
- Bake the cookies until golden brown, 25 to 35 minutes. Let cool completely on the pan.
PISTACHIO-CRANBERRY RUGELACH
Traditional rugelach gets dressed up for the holiday with pistachios, cranberries, and snow-white icing. Rich but not too sweet! - Deborah Hinojosa, Saratoga, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the softened butter, cream cheese and salt until blended; beat in cream. Gradually beat in flour. , Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle. In a small bowl, combine the cranberries, pistachios, sugar and cinnamon; set aside., Working with one portion of dough at a time, roll each into a 12-in. circle on a lightly floured surface. Brush with one fourth of the melted butter. Sprinkle with one fourth of the cranberry mixture, pressing lightly to adhere. Cut dough into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on greased baking sheets, point side down., Bake at 325° for 20-25 minutes or until bottoms are browned. Remove from pans to wire racks to cool completely., In a small bowl, mix the confectioners' sugar, vanilla and enough water to reach desired consistency. Drizzle over cookies.
Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 114mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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