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.
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Alex Percival
[email protected]These rugelach were a little too dry for my taste, but they were still good. I think I'll try adding a little more butter to the dough next time.
Wakgari Hailu
[email protected]I've never made rugelach before, but these were so easy to make and they turned out perfect! I'll definitely be making them again.
Arisma Prins
[email protected]These rugelach were the perfect addition to my brunch spread. They were flaky, buttery, and filled with a delicious pistachio apricot filling.
ansar Ansar
[email protected]I'm not a baker, but these rugelach were easy to make and they turned out great! I'm definitely going to make them again.
samuel mugemi
[email protected]These rugelach were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Gopal Khanal
[email protected]I made these rugelach for my holiday party and they were a huge hit! Everyone loved them and they were gone in no time.
Nisat Anan
[email protected]These rugelach were delicious! I loved the combination of pistachios and apricots. They were the perfect treat for my afternoon tea.
Nathan Mendenhall
[email protected]These rugelach were a little too dry for my taste. I think I'll try adding a little more butter to the dough next time.
Yunus Tuluk
[email protected]I've made these rugelach several times now and they're always perfect. They're the perfect treat for any occasion.
Kenneth Ehis
[email protected]The recipe was easy to follow and the rugelach turned out beautifully. They were a big hit with my friends and family.
SMT BOYZ TV SL
[email protected]These rugelach were easy to make and they turned out great! I'll definitely be making them again.
joe First
[email protected]I'm not a huge fan of rugelach, but these were actually really good. The dough was flaky and the filling was flavorful.
Rodgers Mwansa
[email protected]These rugelach were a lot of work to make, but they were worth it. They're so delicious and everyone loved them.
Joshua Craig
[email protected]I made these rugelach for my family and they loved them! They're the perfect combination of sweet and savory.
Soniya Akter Ratri
[email protected]These rugelach were a bit too sweet for my taste, but they were still good. I liked the combination of pistachios and apricots.
Karabo masia
[email protected]I was disappointed with these rugelach. The dough was dry and the filling was too sweet. I wouldn't make them again.
Josh Rice
[email protected]These rugelach were delicious! The dough was flaky and the filling was sweet and tart. I would definitely make them again.
Di mateo Mafia
[email protected]I've made these rugelach several times now and they're always a crowd-pleaser. The combination of pistachios and apricots is perfect.
Sterling Marjadsingh
[email protected]These pistachio apricot rugelach were a hit at my party! They were so easy to make and everyone loved them.