Pistachio-Apricot Rugelach

Save Recipe
  • Level: Easy
  • Total: 3 hr 40 min
  • Active: 45 min
  • Yield: 24 rugelach
Share This Recipe

Ingredients

For the Dough:

1 1/4 cups all-purpose flour, plus more for dusting

2 tablespoons granulated sugar

1/2 teaspoon salt

4 ounces cream cheese, at room temperature

1 stick unsalted butter, at room temperature

1/2 teaspoon pure vanilla extract

For the Filling:

6 tablespoons apricot preserves

1/2 cup roasted salted pistachios, finely chopped

1/2 cup dried apricots, finely chopped

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

Pinch of salt

1 large egg, lightly beaten

Turbinado sugar, for sprinkling

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake the cookies until golden brown, 25 to 35 minutes. Let cool completely on the pan.