Cherry and Pistachio Rugelach

By joanmarie

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
• Make Your Pasta a Hit. Try Prego®!

Details

Preparation time 20mins
Cooking time 85mins
Adapted from cooking light.com

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, 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.