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Cherry and Pistachio Rugelach

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You can switch out the cherry preserves and dried cherries for another fruit that comes in both spread and dried form, such as apricot, currant or blueberry.

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Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup roasted, salted pistachios, finely ground
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter
  • 3 Tbsp granulated sugar
  • 4 ounces 1/3 less fat cream cheese
  • 1/2 tsp vanilla extract
  • 1/2 cup cherry fruit spread divided
  • 1/3 cup dried tart cherries, finely chopped and divided
  • 2 Tbsp 2% reduced-fat milk
  • 1 1/2 Tbsp turbinado sugar

Details

Preparation time 20mins
Cooking time 85mins

Preparation

Step 1

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, ground pistachios, and salt in a bowl, stir with a whisk.
2. Place butter, sugar,cream cheese in large bowl; beat with a mixer at medium speed until well combined (5 minutes). Beat in vanilla. Add flour mixture; beat until just combined. Turn dough out onto work surface; divide in half. Shape each portion into a disk; wrap each in plastic wrap and refrigerate for 30 minutes.

3. Preheat oven to 350* degrees.

4. Place 1 dough disk on lightly floured work surface. Roll dough into a 10 inch circle. Spread 1/4 cup fruit spread over dough. Sprinkle half of dried cherries over top. Cut circle into 10 wedges, as you would a pizza. Beginning with long side, roll up each wedge. Place rolls, point sides down, 2 inches apart on baking sheet lined with parchment paper. Repeat procedure with remaining dough disk, fruit spread and chopped cherries.

5. Brush dough with milk; sprinkle with turbinado sugar. Bake at 350* degrees for 22 minutes or until golden brown. Cool completely.

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