- Yield : 24 rugelach
- Cook Time : 45m
- Ready In : 40m
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- 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
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.Â