Cherry and Pistachio Rugelach

Photo by Joanmarie J.

PREP TIME

20

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

Ingredients

  • 2.25

    ounces all-purpose flour (about 1/2 cup)

  • 2.25

    ounces white whole-wheat flour (about 1/2 cup)

  • 1/2

    cup roasted, salted pistachios, finely ground

  • 1/4

    teaspoon salt

  • 6

    tablespoons unsalted butter, softened

  • 3

    tablespoons granulated sugar

  • 4

    ounces 1/3-less-fat cream cheese

  • 1/2

    teaspoon vanilla extract

  • 1/2

    cup cherry fruit spread (such as Simply Fruit), divided

  • 1/3

    cup dried tart cherries, finely chopped and divided

  • 2

    tablespoons 2% reduced-fat milk

  • 1 1/2

    tablespoons turbinado sugar

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Directions

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, and cream cheese in a large bowl; beat with a mixer at medium speed until well combined (5 minutes). Beat in vanilla. Add flour mixture; beat just until combined. Turn dough out onto a work surface; divide in half. Shape each portion into a disk; wrap each in plastic wrap. Chill 30 minutes. 3. Preheat oven to 350°. 4. Place 1 dough disk on a lightly floured work surface. Roll dough into a 10-inch circle. Spread 1/4 cup fruit spread over dough. Sprinkle half of 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 a 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° for 22 minutes or until golden brown. Cool completely. Bake a Second Batch You can easily accommodate a double batch of dough in a large bowl. Divide into fourths, shaping each into a disk. Work with one portion at a time as you shape the cookies, and keep the rest chilled until you're ready for them.

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