Apricot Nut Or Cardamom Pistachio Rugelach Recipes

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APRICOT AND PISTACHIO RUGELACH



Apricot and pistachio rugelach image

Refrigerated crescent roll dough makes these classic Jewish cookies a snap to prepare. You can have all of them ready to go in under an hour. The dried apricots are flavored with a simple combination of lemon zest and brandy. Pistachios and a bit of demerara sugar add lovely crunch. The rugelach can also be shaped into crescents. Here's how to do it: After topping the dough, cut it into 24 triangles, roll, arrange on baking sheet, and curve the ends. Customize the filling by using your favorite kind of dried fruit and nuts. You can also experiment with reduced-sugar fruit preserves.

Time 52m

Yield 24 servings

Number Of Ingredients 8

0.5 cup(s) Dried apricot halves
1 strip(s) Lemon zest
1 Tbsp Brandy
8 oz Crescent roll dough
0.5 tsp Ground cinnamon
0.25 cup(s) Shelled pistachio nuts finely chopped
1 item(s), large Egg white(s) lightly beaten with a pinch of salt
2 tsp Demerara sugar

Steps:

  • Bring a small saucepan of water to a boil. Add apricots and zest; cover and remove from heat. Set aside 15 minutes to soften. Discard zest; drain apricots, reserving a few tsp of water.
  • Add apricots and brandy to a mini chopper or food processor; process until smooth, adding a tsp or two of reserved water, if necessary, to loosen mixture. Set aside to cool completely.
  • Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
  • Unroll dough onto a large sheet of waxed paper. Press perforations and seams together. Cover with a second sheet of wax paper. Roll to a roughly 8- X 16-inch rectangle.
  • Spread dough with apricot mixture, sprinkle with cinnamon and top with pistachios. Cut dough in half lengthwise. Cut each half into 12 strips widthwise to make 24 pieces.
  • Roll each piece of dough into a little bundle; arrange on prepared baking sheet. Brush with egg white; sprinkle with sugar. Bake until golden, about 12 minutes.
  • Serving size: 1 cookie

Nutrition Facts : Calories 18 kcal

PISTACHIO AND DRIED-APRICOT RUGELACH



Pistachio and Dried-Apricot Rugelach image

Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 4h45m

Yield Makes 32

Number Of Ingredients 12

2 sticks unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/4 teaspoon kosher salt
2 cups all-purpose flour, plus more for dusting
2 cups dried apricots
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
Pinch of kosher salt
1 cup shelled pistachios, preferably Sicilian
1 large egg, lightly whisked
Sanding sugar, for sprinkling

Steps:

  • Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
  • Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
  • Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
  • Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.

APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS



Apricots with Honey-Ginger Ricotta and Pistachio Nuts image

There's no denying the appeal of fresh-picked apricots, but this elegantly easy recipe featuring apricot halves stuffed with honey-ginger ricotta and topped off with crunchy pistachios will impress your friends and family.

Provided by EA Stewart

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 apricots
1/2 cup whole-milk ricotta cheese
1/4 teaspoon ground ginger
1 tablespoon honey
1/3 cup shelled pistachios, chopped

Steps:

  • Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
  • Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.

Nutrition Facts : Calories 144, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 26 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 8 grams

PISTACHIO-APRICOT GRANOLA



Pistachio-Apricot Granola image

Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of pistachios and apricots with cardamom.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 5 cups

Number Of Ingredients 7

3 cups rolled oats (not quick-cooking)
1 cup unsalted, shelled pistachios
1/4 cup unsalted butter, cut into pieces
1/3 cup honey
1 teaspoon ground cardamom
1/2 teaspoon coarse salt
1 cup dried apricots, diced medium

Steps:

  • Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.

PISTACHIO-APRICOT RUGELACH



Pistachio-Apricot Rugelach image

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 rugelach

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
4 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons apricot preserves
1/2 cup roasted salted pistachios, finely chopped
1/2 cup dried apricots, finely chopped
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
Pinch of salt
1 large egg, lightly beaten
Turbinado sugar, for sprinkling

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.

RUGELACH WITH RAISINS, ALMONDS AND APRICOT



Rugelach With Raisins, Almonds and Apricot image

This is a recipe I have in a book called the "King Arthur Cookie Companion". Originally it was a "Cherry Nut Rugelach", but I wanted to stick with what felt more like home with me, so I went ahead and tweaked it. You can use walnuts or almonds, just make sure that you TOAST THEM before chopping them up! I'm not Jewish, nor is my family, but we love this all the same. We like to call this our "Adopted Jewish Recipe". People are nearly brought to tears when eating this beautiful, amazing cookie. Be sure to have some helpers, because the yield to this is astronomical!! This will make 64 cookies. Yes, 64!!

Provided by ToxicTeacaakes

Categories     Dessert

Time 2h50m

Yield 64 rugelach, 64 serving(s)

Number Of Ingredients 15

1 cup unsalted butter
1 (8 ounce) package cream cheese (Any brand, but Philadelphia is recommended)
1/2 cup sugar
1 1/4 teaspoons salt
3 cups of all purpose unbleached flour
1 cup raisins
3/4 cup toasted almond (Walnuts will work too, but toast them!)
1 cup sugar
1/4 cup unsalted butter, melted
2 1/2 teaspoons cinnamon
1/4 teaspoon salt
3/4-1 cup apricot jam (Note ( Try to get it as fine as possible, avoid the chunky preserves this time.)
1 large egg
2 teaspoons water
coarse sugar or pearl sugar

Steps:

  • We're starting with the dough here. Grab your two sticks of butter and cream cheese, and pile it into a large bowl. Beat these until they are light. You can use an electric mixer or get in a good workout and use a wooden spoon.
  • Next you'll want to add your sugar and your salt, and beat it until it becomes fluffy. Again, an electric mixer is preferred, but you can always opt for the workout and use a wooden spoon!
  • This part you will need a wooden spoon no matter what. Stir your flour into your mixture, then gather the dough into a ball and knead it until it's smooth and all the flour is fully mixed.
  • Divide your dough ball in half, then divide each half into halves. Do you see where this is going? Now, take your four quarters and half each of them. You should now have 8 little dough balls.
  • Flatten each of your 8 dough balls into thick disks, and wrap them with plastic wrap, or "Cling film" as my friend likes to say. Let these guys chill out in your fridge for at least an hour. The longer, the better! (Note: You could stop here if you wanted to, and continue another day or such.).
  • When you're ready to continue, or after at least 1 hour, preheat your oven to 350°F Lightly grease (Or parchment) two baking sheets (Three is even better!). Use parchment! It's better. These cookies will ooze as they cook, and with parchment there's much less cleanup.
  • Now let's move on to the filling. If you have a food processor, you can add all the filling ingredients except for the apricot jelly (Your raisins, sugar, butter, cinnamon, almonds, and salt) and pulse a few times. If you're like me you don't have a food processor, so finely dice your Raisins and Almonds (There's a lullaby called that, did you know that?). Then add your sugar, butter, cinnamon and salt and mix well.
  • Shaping the cookies: Work with only one dough disk at a time, and keep the others refrigerated while you do this. Here's where your team of helpers, if you have any, will come in handy. On a piece of parchment or a lightly floured work surface, roll the dough into an 8 inch circle. Take the top off of your apricot jam and place it (Or a the lid to a salad dressing bottle, or something similar) smack in the middle of your dough circle.
  • Spread a thin layer of the apricot jam into the dough circle, making sure to leave about a 1/2 inch uncovered border on the outside. Then, sprinkle 1/4 cup of your filling over the dough, again staying within your 1/2 inch boundaries (And that lid in the center!).
  • Carefully remove the lid, and use a sharp knife or a pizza wheel to cut your circle into 8 equal wedges.
  • Starting at the wide (Outside) Edge of each wedge, roll it toward its narrow edge, just like you would on a crescent roll. Place these rolled wedges, tips down (Filling up!) onto one prepared baking sheet, then carefully bend the tips into a crescent shape. Remember the crescent roll.
  • Now for the topping. Crack your egg into a small bowl and add about 1 tsp of water. Brush this egg wash onto your rugelach, and top them with that granulated or coarse sugar. Bake them for 20 minutes. Set your timer. Once they're done, carefully remove them from the oven and remove from the baking sheet(s), setting them on a wire rack to cool.
  • While one batch is cooking, repeat the same steps with the remaining dough disks. If you have a team of helpers, you can get an assembly line going so you never have to stop! It makes it all the easier, also.
  • Enjoy!

Nutrition Facts : Calories 110.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 16.3, Sodium 69.5, Carbohydrate 13.9, Fiber 0.5, Sugar 7.9, Protein 1.4

APRICOT, CARDAMOM & PISTACHIO ICE LOLLIES



Apricot, cardamom & pistachio ice lollies image

Glamorous and grown up, these fruit and nut ice lollies make a delicious alternative to dessert for a dinner party or summer gathering

Provided by Edd Kimber

Categories     Dessert, Treat

Time 20m

Yield Makes 10 x 80ml lollies

Number Of Ingredients 5

20 apricots (approx 750g), peeled, halved and stoned
100g clear honey
50g golden caster sugar
1 tsp ground cardamom
75g pistachios , finely chopped

Steps:

  • Put the apricots in a blender and process until smooth. Pour the mixture through a fine mesh strainer, measuring out 500ml of purée. Add the honey, sugar, 100ml water and the cardamom, and mix together until smooth and evenly combined.
  • Divide the mixture between the 10 cavities of your ice lolly mould (see below for where to buy). Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
  • To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies, dipping each into the chopped pistachios to serve.

Nutrition Facts : Calories 122 calories, Fat 3 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein

RASPBERRY AND APRICOT RUGELACH



Raspberry and Apricot Rugelach image

A yummy and extra fruity version of this traditional cookie.

Provided by MARBALET

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raspberry

Yield 48

Number Of Ingredients 12

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
¾ cup white sugar
1 cup chopped walnuts
¾ cup dried apricots, chopped
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup seedless raspberry preserves
1 tablespoon milk

Steps:

  • In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
  • With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
  • Line 2 large baking sheets with foil and grease foil.
  • On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
  • Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 12.3 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 54 mg, Sugar 7.6 g

APRICOT AND PISTACHIO BAKLAVA WITH ORANGE CARDAMOM SYRUP



Apricot and Pistachio Baklava With Orange Cardamom Syrup image

I love Baklava and this take on the traditional gets a bit of tang from the citrus. This should be kept at room temerature. Tip: Use California apricots for a tart, pronounced apricot flavor or Turkish apricots for a sweeter, mellow flavor. From Fine Cooking

Provided by cookiedog

Categories     < 4 Hours

Time 1h25m

Yield 30 pieces

Number Of Ingredients 8

1 lb twin pack phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)
12 ounces unsalted shelled raw pistachios (2-1/2 cups)
12 ounces dried apricots (2 cups packed)
1/2 cup granulated sugar
10 ounces unsalted butter (1-1/4 cups)
1 1/2 cups granulated sugar
2/3 cup orange juice (preferably freshly squeezed)
1 1/2 teaspoons ground cardamom

Steps:

  • Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.
  • Make the filling: Put the pistachios, apricots, and sugar in a food processor. Process until the nuts and apricots are finely chopped (the largest should be the size of small dried lentils), 30 to 45 seconds. Set aside.
  • Assemble the baklava: Unfold one pack of the phyllo sheets and stack them so that they lie flat on your work surface. Cover the top with plastic wrap, letting some excess plastic fall over all four edges. Dampen and wring out a kitchen towel and drape it on top of the plastic wrap; this will hold the plastic in place and prevent the phyllo from drying out.
  • Melt the butter in a small saucepan. Brush the bottom of a 9x13-inch metal pan (preferably with straight sides and a light-color interior to prevent overbrowning on the edges) with some of the butter. Remove a sheet of phyllo from the stack, re-cover the rest (be sure to cover the remaining sheets each time you remove a new one), and put the sheet in the bottom of the pan. Brush the sheet with some of the melted butter but don't soak the phyllo (remember, you'll have about 40 layers of buttered phyllo by the time you're done). Repeat until you have layered and buttered about half the sheets from the first pack-about 10 sheets in all. If your pan has slightly angled sides, arrange the sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife. Sprinkle about one-third of the filling evenly over the phyllo.
  • Repeat layering and buttering the remaining sheets from the first pack and sprinkle on another third of the filling. Open, unfold, and cover the second pack of phyllo. Layer and butter it as described above, sprinkling the remaining filling after layering about half the phyllo, and ending with a final layer of phyllo (you may not need all of the butter). Cover loosely and put the pan of baklava in the freezer for 30 minutes (this makes it much easier to cut the pastry).
  • Bake the baklava: Position an oven rack in the center of the oven and heat the oven to 350°F.
  • Before baking, use a thin, sharp knife, preferably serrated,and a gentle sawing motion to cut the baklava on the diagonal at 1-1/2-inch intervals in a diamond pattern. Try not to compress the pastry by pressing down on it with one hand while cutting with the other. Not only are you cutting serving portions, you are also cutting pathways for the flavored syrup to permeate the pastry, so be sure to cut the pastry all the way to the bottom of the pan. If you have an electric carving knife, pull it out and use it now. Bake the baklava until golden, 40 to 45 minutes. Transfer to a rack and let cool completely. Run a knife along the cut lines to help the syrup absorb evenly.
  • Make the syrup: Simmer the sugar and orange juice in a small pan over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 5 minutes. Remove the pan from the heat and stir in the cardamom. Pour the syrup evenly over the entire surface of the baklava, allowing it to run down into the cut marks and along the sides of the pan. Allow the baklava to cool to room temperature before serving.
  • Make Ahead Tips. The baklava is at its best about 24 hours after the syrup is added. It will keep at room temperature for up to 5 days, though the texture changes from flaky and crisp to more solid and crystallized as time goes by.

Nutrition Facts : Calories 259.4, Fat 13.7, SaturatedFat 5.7, Cholesterol 20.3, Sodium 75.5, Carbohydrate 32.6, Fiber 2.4, Sugar 21.1, Protein 4

APRICOT NUT OR CARDAMOM PISTACHIO RUGELACH



Apricot Nut or Cardamom Pistachio Rugelach image

Number Of Ingredients 20

PASTRY
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
APRICOT NUT FILLING
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1 cup apricot preserves
1/2 cup walnuts, finely chopped
1/2 cup pecans, finely chopped
3/4 cup raisins, chopped
CARDAMOM PISTACHIO FILLING
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cardamon
3 tablespoons unsalted butter, melted
1 cup pistachio nut, finely chopped
3/4 cup golden raisins, chopped
milk for brushing
granulated sugar for sprinkling

Steps:

  • 1. To make the pastry: The night before baking, in a medium bowl, whisk together the flour and salt until blended.2. In a stand mixer set on medium speed, beat the butter and cream cheese until smooth and creamy. On low speed, gradually beat in the flour mixture until just combined. Scrape down the sides and bottom of the bowl as necessary. Scrape the mixture onto a lightly floured board, and using floured hands, form a 6-by-3-inch log. Cut the log into thirds (8 ounces each) and press each portion into a round, flat disk. On the countertop, spread two 14-inch lengths of plastic wrap, overlapping them by 4 inches. Place one disk in the center and cover with 2 more sheets in the same manner. Place the rolling pin in the center of the disk, then roll firmly and evenly out to the edge. Continue rolling in this fashion until the dough is a 12-inch circle. Repeat with the remaining disks of dough. Leave the dough in the plastic wrap, seal, stack, and refrigerate overnight.3. The next day, when you are ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper or foil.4. To make the apricot nut filling: In a small bowl, mix together the brown sugar and cinnamon until blended. Remove one round of dough from the refrigerator and peel off the top layer of plastic wrap. Lightly flour the top of the dough and flip it over onto a work surface. Brush the top of the dough with one-third of the apricot preserves. Sprinkle one-third of the brown sugar-cinnamon mixture over the preserves, then sprinkle with one-third of the walnuts, one-third of the pecans, and one-third of the raisins. Lightly press any loose nuts into the dough. To make the cardamom pistachio filling: In a small bowl, mix together the brown sugar and cardamom until blended. Remove one round of dough from the refrigerator and peel off the top layer of plastic wrap. Brush the top of the dough with one-third of the melted butter. Sprinkle one-third of the brown sugar-cardamom mixture over the butter, then sprinkle with one-third of the pistachios and one-third of the raisins. Lightly press any loose nuts into the dough. 5. Using a long, sharp knife, cut the dough into 12 pie-shaped wedges. Starting with the wide end opposite the point and working quickly, roll each wedge up jelly-roll fashion. Arrange the rolls, with the point side down, 1 inch apart on the baking sheet. Brush the tops and sides of the rugelach with milk and sprinkle with the granulated sugar. Bake until golden brown and lightly puffy, about 30 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring them to a rack to cool completely. Repeat with the remaining 2 rounds of dough.Variation To make Rugelach with Marmalade, Sage, and Pine Nuts, follow the recipe for the pastry, mixing 1 tablespoon finely chopped fresh sage leaves and 1 teaspoon grated orange zest into the blended butter and cream cheese mixture before adding the flour mixture. Follow the recipe for the apricot nut filling, omitting the brown sugar and cinnamon. Substitute 1 cup warm marmalade for the apricot preserves and use 1 cup pine nuts instead of the pecans and walnuts. Proceed as directed.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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RUGELACH WITH HAZELNUT & APRICOT FILLING - SEASON OF BAKING
2019-09-01 Instructions. Preheat the oven to 350F and line a baking sheet with aluminum foil. Place the flour, salt, and light brown sugar in a food processor. Pulse once or twice to mix the dries together. Cut the butter and cream cheese into small chunks and place them in the food processor along with the vanilla extract.
From seasonofbaking.com


PISTACHIO-APRICOT RUGELACH – RECIPES NETWORK
2018-02-20 Step 1. 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.
From recipenet.org


PISTACHIO APRICOT RUGELACH – AMORETTI
2018-11-19 Rugelach is a not-too-sweet “cookie” that is good for tea, snack or light dessert. The recipe lends itself to substitutions such as raspberry jam in place of the apricot jam or cinnamon sugar in place of the nuts. Makes about 4 dozen cookies. Ingredients 1 - 8 oz block cream cheese, room temperature 1 cup (2 sticks) un
From volumeabsorption.com


APRICOT AND PISTACHIO RUGELACH RECIPE | EAT YOUR BOOKS
Apricot and pistachio rugelach from Leiths Baking Bible by Susan Spaull and Fiona Burrell Shopping List ... Shopping List; Ingredients; Notes (1) Reviews (0) apricot jam; ground cinnamon; honey; caster sugar; pistachio nuts; cream cheese; plain flour; butter; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. …
From eatyourbooks.com


APRICOT AND WALNUT RUGELACH RECIPE | MYRECIPES
Ingredient Checklist. 2 cups all-purpose flour (about 9.2 ounces) ¾ teaspoon salt. 1 cup unsalted butter, cut into small cubes. 8 ounces cream cheese, cut into small cubes. ¾ cup chopped walnuts. ½ cup dark brown sugar. 1 teaspoon ground cinnamon. ½ teaspoon ground nutmeg.
From myrecipes.com


RUGELACH WITH APRICOT AND PISTACHIO FILLING - WILLIAMS …
2014-06-04 Pour into a bowl and stir in the granulated sugar, cinnamon and pistachios. Set aside. Preheat an oven to 350°F. Line 2 baking sheets with parchment paper. Lightly flour a work surface. Remove 1 disk of dough from the refrigerator and roll into a 7-inch circle. Spread one-fourth of the filling evenly over the top.
From williams-sonoma.com


EASY APRICOT RUGELACH RECIPE | CDKITCHEN.COM
directions. Sprinkle the work surface with 1 tablespoon of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tablespoon of the sugar. Using a knife, trim the uneven ends, about 1" on each side.
From cdkitchen.com


COOKIE OF THE DAY: RUGELACH WITH APRICOT AND PISTACHIO FILLING
2011-12-04 Pour into a bowl and stir in the granulated sugar, cinnamon and pistachios. Set aside. Preheat an oven to 350°F. Line 2 baking sheets with parchment paper. Lightly flour a work surface. Remove 1 disk of dough from the refrigerator and roll into a 7-inch circle. Spread one-fourth of the filling evenly over the top.
From blog.williams-sonoma.com


APRICOT CARDAMOM PISTACHIO GRANOLA RECIPE - VANNS SPICES
Preparation. Heat oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicon baking mat. In a small saucepan over medium heat, stir together maple syrup, honey, and vegetable oil and heat until evenly combined.
From vannsspices.com


HOW TO MAKE PISTACHIO APRICOT RUGELACH! | RUGELACH RECIPE
Here is the link to our Pistachio Apricot Rugelach Recipe:https://amoretti.com/blogs/recipes/pistachio-apricot-rugelachClick here to …
From youtube.com


PISTACHIO APRICOT RUGELACH | RECIPES, RUGELACH, RUGELACH RECIPE
Aug 5, 2019 - Rugelach is a not-too-sweet “cookie” that is good for tea, snack or light dessert. The recipe lends itself to substitutions such as raspberry jam in place of the apricot jam or cinnamon sugar in place of the nuts. Makes about 4 dozen cookies. Ingredients 1 - 8 oz block cream cheese, room temperature 1 cup (2 sticks) un
From pinterest.com.au


APRICOT AND CARDAMOM AND PISTACHIO RECIPES (23) - SUPERCOOK
Supercook found 23 apricot and cardamom and pistachio recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back . Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list apricot and cardamom and pistachio. Order by: Relevance. Relevance Least ingredients …
From supercook.com


APRICOT WALNUT RUGELACH (VIDEO) - SIMPLY HOME COOKED
2018-10-23 Remove the dough from the refrigerator and divide it into 8 equal pieces. Take one piece at a time and roll it out to a circle 12 inches in diameter. Spread 2 tbsp of apricot jam onto the entire piece of dough. Then sprinkle 2 tbsp finely chopped walnuts on top. Cut the round dough into 12 equal slices.
From simplyhomecooked.com


PISTACHIO-APRICOT RUGELACH | RECIPE | RUGELACH, FOOD NETWORK …
Dec 6, 2018 - Get Pistachio-Apricot Rugelach Recipe from Food Network
From pinterest.co.uk


GRANDMA'S RUGELACH: CHOCOLATE CHIP OR APRICOT WALNUT
2013-12-10 Preheat oven to 350 degrees fahrenheit, and place oven rack in the middle or just below. Place parchment on 2 large cookie sheets, and set aside. Roll the dough: Place parchment on the work surface, and lightly flour parchment and rolling pin. Add more flour to …
From danastable.com


BEST PECAN-APRICOT RUGELACH RECIPE - GOOD HOUSEKEEPING
2017-10-30 Combine pecans, sugar and apricot preserves; spread over cream cheese. Cut dough into two pieces and roll each half into long log. Brush each log with egg and cut into ¾-inch-thick pieces.
From goodhousekeeping.com


PISTACHIO APRICOT RUGELACH | COOKING RECIPES, RECIPES, LIGHT DESSERTS
Dec 8, 2018 - Rugelach is a not-too-sweet “cookie” that is good for tea, snack or light dessert. The recipe lends itself to substitutions such as raspberry jam in place of the apricot jam or cinnamon sugar in place of the nuts. Makes about 4 dozen cookies. Ingredients 1 - 8 oz block cream cheese, room temperature 1 cup (2 sticks) un
From pinterest.com


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