Apricot-pistachio rugelach topcook.tomathouse.com
Ingredients:
Dough
- 1 and 1/4 cups premium flour + extra for work
- 2 tbsp. granulated sugar
- 0.5 tsp salt
- 110 g of cream cheese, room temperature
- 110 g unsalted butter, room temperature
- 0.5 tsp vanilla extract
Filling
- 6 tablespoons apricot jam
- 0.5 cups roasted salted pistachios, finely chopped
- 0.5 cups dried apricots, finely chopped
- 1 tbsp. granulated sugar
- 1 teaspoon ground cinnamon
- A pinch of salt
- 1 large egg, lightly beaten
- Turbinado sugar, for sprinkling
Preparation:
Knead the dough:
In a medium bowl, combine the flour, granulated sugar, and salt. In a large bowl, beat the cream cheese and butter with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla extract. Reduce the mixer speed to medium; beat in the flour mixture for about 1 minute. Place the dough on a sheet of plastic wrap, form it into a disk, and wrap it. Refrigerate for at least 1 hour or overnight to firm up.
- Cut the dough in half. Working with one half at a time, on a lightly floured work surface, roll each piece of dough into a 6 x 12-inch rectangle; trim the edges. Refrigerate the dough for at least 20 minutes.
Prepare the filling:
Spread 3 tablespoons of apricot jam on each rectangle of dough, leaving a 2.5 cm border along one long edge. In a small bowl, combine the pistachios, dried apricots, granulated sugar, cinnamon, and salt. Sprinkle over the jam and press gently.
- Starting with the long side covered with jam, roll each dough layer into a tight log. Place seam-side down on a baking sheet and refrigerate for about 1 hour to firm up.
- Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper. Brush the rolls with beaten egg and sprinkle with turbinado sugar. Slice the rolls into 2.5 cm (1-inch) thick slices. Place them seam-side down on the prepared baking sheet, spacing them about 2.5 cm (1-inch) apart.
- Bake the cookies until golden brown, 25-35 minutes. Let cool completely on the baking sheet.
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