PISTACHIO AND DRIED-APRICOT RUGELACH
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
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.
APRICOT RAISIN RUGELACH
Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
RUGELACH
Steps:
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
APRICOT AND PISTACHIO RUGELACH
Refrigerated crescent roll dough makes these cookies a snap to prepare. Pistachios and a bit of demerara sugar add lovely crunch.
Categories Dessert
Time 55m
Yield 24 servings
Number Of Ingredients 8
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
APRICOT NUT OR CARDAMOM PISTACHIO RUGELACH
Number Of Ingredients 20
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
More about "pistachio apricot rugelach recipes"
RUGELACH WITH APRICOT AND PISTACHIO FILLING
Web Sep 9, 2018 1. To make the dough, in a bowl, sift together the flour and salt. Set aside. 2. In the bowl of a stand …
From blog.williams-sonoma.com
Estimated Reading Time 3 mins
From blog.williams-sonoma.com
Estimated Reading Time 3 mins
See details
APRICOT AND PISTACHIO RUGELACH | RECIPES
Web Shelled pistachio nuts ¼ cup (s), finely chopped Egg white (s) 1 item (s), large, lightly beaten with a pinch of salt Demerara sugar 2 tsp Instructions Bring a small …
From weightwatchers.com
From weightwatchers.com
See details
APRICOT RUGELACH - VERONIKA'S KITCHEN
Web Dec 12, 2020 Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and willbe a great treat to …
From veronikaskitchen.com
From veronikaskitchen.com
See details
PISTACHIO AND DRIED-APRICOT RUGELACH | PUNCHFORK
Web Pistachio and Dried-Apricot Rugelach, a vegetarian recipe from Martha Stewart. 4 hrs 45 mins · 12 ingredients · Makes 32 · Recipe from Martha Stewart ... Discover new …
From punchfork.com
From punchfork.com
See details
RUGELACH RECIPE - BBC FOOD
Web Method Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and …
From bbc.co.uk
From bbc.co.uk
See details
HOW TO MAKE PISTACHIO APRICOT RUGELACH! | RUGELACH RECIPE
Web How to Make Pistachio Apricot Rugelach! | Rugelach Recipe - YouTube 0:00 / 5:25 How to Make Pistachio Apricot Rugelach! | Rugelach Recipe 3,300 views Nov 19, 2018 84 …
From youtube.com
From youtube.com
See details
COOKIE OF THE DAY: RUGELACH WITH APRICOT AND PISTACHIO FILLING
Web Dec 4, 2011 Bake the rugelach until golden brown, about 20 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the rugelach to the racks to …
From blog.williams-sonoma.com
From blog.williams-sonoma.com
See details
PISTACHIO APRICOT RUGELACH — FRESH TO DESS
Web May 13, 2020 While the dough chills, make the apricot preserves. In a small saucepan bring apricots, water, sugar, vanilla, and sat to a boil. Reduce heat to low and simmer for …
From freshtodess.com
From freshtodess.com
See details
PISTACHIO-APRICOT RUGELACH – RECIPES NETWORK
Web Feb 20, 2018 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 …
From recipenet.org
From recipenet.org
See details
RUGELACH WITH APRICOT AND PISTACHIO FILLING | WILLIAMS …
Web at room temperature 8 Tbs. (1 stick) unsalted butter, cut into small pieces, at room temperature 1 cup plus 2 Tbs. unbleached all-purpose flour 2 Tbs. granulated sugar 1/4 …
From williams-sonoma.com
From williams-sonoma.com
See details
RUGELACH WITH APRICOT AND PISTACHIOS RECIPE | WILLIAMS SONOMA …
Web Dec 22, 2019 - You can’t rush the preparation when making this rugelach with apricot and pistachios recipe, but you can make them ahead: Freeze the shaped cookies on a …
From pinterest.com
From pinterest.com
See details
APRICOT RUGELACH RECIPE | EATINGWELL
Web ¼ cup apricot preserves ¼ teaspoon ground ginger Directions Step 1 Beat butter, cream cheese and 1/2 teaspoon salt in a large bowl on medium speed with a stand or hand …
From eatingwell.com
From eatingwell.com
See details
RUGELACH WITH APRICOT AND PISTACHIO FILLING - FOOD CHANNEL
Web Dec 8, 2008 9 Bake the rugelach until golden brown, about 20 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the rugelach to the …
From foodchannel.com
From foodchannel.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love