Pistachio Apricot Rugelach Recipes

APRICOT AND PISTACHIO RUGELACH

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

PISTACHIO AND DRIED-APRICOT RUGELACH

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

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.

APRICOT AND PISTACHIO RUGELACH

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

APRICOT-WALNUT RUGELACH

Steps:

• In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
• In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
• Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.

CHOCOLATE-APRICOT RUGELACH

Steps:

• Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
• Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
• Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
• Mix apricot preserves and orange zest together for filling.
• Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
• Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.

APRICOT RAISIN RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

APRICOT NUT OR CARDAMOM PISTACHIO RUGELACH

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.

RASPBERRY AND APRICOT RUGELACH

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.

PISTACHIO-CRANBERRY RUGELACH

Steps:

• In a large bowl, cream the softened butter, cream cheese and salt until blended; beat in cream. Gradually beat in flour. , Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle. In a small bowl, combine the cranberries, pistachios, sugar and cinnamon; set aside., Working with one portion of dough at a time, roll each into a 12-in. circle on a lightly floured surface. Brush with one fourth of the melted butter. Sprinkle with one fourth of the cranberry mixture, pressing lightly to adhere. Cut dough into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on greased baking sheets, point side down., Bake at 325° for 20-25 minutes or until bottoms are browned. Remove from pans to wire racks to cool completely., In a small bowl, mix the confectioners' sugar, vanilla and enough water to reach desired consistency. Drizzle over cookies.