Rugelach with Apricot and Pistachio Filling

You can’t rush the preparation of these traditional treats, but you can make them ahead: Freeze the shaped cookies on a baking sheet, transfer to an airtight container and freeze for up to 1 month. Bake them straight from the freezer, adding a few minutes to the baking time.

 

Rugelach with Apricot and Pistachio Filling

 

For the dough:

• 1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour, plus more for dusting
• 1/4 tsp. kosher salt
• 1/2 cup (4 oz./125 g) unsalted butter, cut into small pieces, at room temperature
• 1/4 lb. (125 g) cream cheese, cut into small pieces, at room temperature
• 2 Tbs. granulated sugar

For the filling:

• 3/4 cup (4 1/2 oz./140 g) dried apricots, halved
• 2 Tbs. granulated sugar
• 1/4 tsp. ground cinnamon
• 1/4 cup (1 oz./30 g) finely chopped unsalted pistachios, plus more for sprinkling
• 1 large egg beaten with 1 tsp. water
• Turbinado sugar for sprinkling

Directions

 

1. To make the dough, in a bowl, sift together the flour and salt. Set aside.

 

2. In the bowl of a stand mixer fitted with the flat beater, beat together the butter and cream cheese on medium speed until smooth and combined, about 3 minutes. Add the granulated sugar and beat until combined, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until combined, about 1 minute. Turn the dough out onto a floured work surface, divide into 4 equal pieces, and shape each into a disk. Wrap separately in plastic and refrigerate for at least 2 hours or up to 6 hours.

 

3. Meanwhile, make the filling: In a saucepan over low heat, combine the apricots and 1/2 cup (4 fl. oz./125 ml) water. Cover and cook, stirring occasionally, until the fruit absorbs the water, 10 to 15 minutes. Let cool slightly, then transfer to a food processor and process to a smooth puree. Transfer to a bowl and stir in the granulated sugar, cinnamon and pistachios. Set aside.

 

4. Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.

 

5. On a lightly floured work surface, roll out 1 dough disk into a 7-inch (18-cm) circle about 1/4 inch (6 mm) thick. Spread 1/4 of the filling evenly over the top. Using a large knife, cut the dough into 6 wedges. Starting at the outside edge, gently roll up each wedge toward the point. (If needed, use a thin metal spatula to loosen the wedges from the work surface.) If the dough becomes too soft to roll, refrigerate for about 5 minutes to firm up. Transfer the rolled cookies to the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Repeat with the remaining dough and filling, flouring the work surface as needed. Lightly brush the cookies with the egg mixture, then sprinkle with a pinch each of chopped pistachios and turbinado sugar.

 

6. Bake until the cookies are golden brown, 18 to 20 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to the rack and let cool completely. Makes 2 dozen cookies.

 

 

 

 

Discover 40 of our favorite recipes for these crowd-pleasing treats, from classic drop and cut-out cookies to decadent sandwich cookies, brownies and bars in our Favorite Cookies Cookbook.